Use: For bakery and confectionery production for topping, for the production of fondant filling and cream. With constant stirring, heat the fondant continuously in a duplicator or in a water bath to a temperature of 40°C. We use about 40 ml of water or sugar solution for 1 kg of fondant. The temperature when preparing the fondant should not exceed 40°C, at higher temperatures there is undesirable damage to the microcrystalline structure of the fondant and deterioration of its quality.
The color is pure white.
Store in a clean, dry place free from other odors. Protect from direct sunlight. Storage temperature 20°C max 25°C. Protect from frost. Optimum air humidity 50 - 60%, max 70%.
Ingredients: sugar, glucose syrup, water.
Nutritional values in 100 g: energy 1515 kJ/356 kcal, fat 0 g (of which saturated 0 g), carbohydrates 89 g (of which sugars 81 g), protein 0 g, salt 0 g
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