Why choose Smartflex Velvet colored material?
- extra flexible
- soft and pliable
- holds shape quickly
- does not come off
- does not tear
- light taste and smell
- saturated color
Red, extra flexible material with excellent properties will satisfy even the most demanding customer. It is especially suitable for covering cakes and modeling figures. It is soft and pliable, but it holds its shape perfectly and quickly and does not tend to collapse even when creating higher and more complex modeling. It does not tear when covering and easily adheres to the body. Its light vanilla taste and aroma will perfectly complement the delicacy of your product.
Effective and quick to use
A rich shade without the hassle of dyeing is always ready to use.
Recommended use
The coating material includes a cream with a low water content. Suitable examples include butter cream, butter and flour mash cream, custard cream with butter or ganache. Whipped creams with mascarpone, cottage cheese, sour cream or yoghurt are not suitable. This is because fondant materials mainly contain sugar, and this, in combination with the water contained in the mentioned ingredients, causes the coating to start to dissolve and the liquid then flows out around the circumference of the cake.
The mixture should be at room temperature. Cut off the desired amount of mixture and knead until it is soft and elastic.
If the mixture has a stiffer consistency, you can heat it in the microwave for 5-10 seconds.
If you want a lighter shade of material, mix it with white Smartflex Velvet and work it in thoroughly.
Then roll the dough out into a sheet about 4 mm thick. To prevent the dough from sticking, you can sprinkle it with powdered sugar or starch. The size of the sheet should be slightly larger than the diameter of the cake plus the height of the cake. You can transfer it to the cake in three ways. Either pick up the sheet with your hands, or roll it onto a rolling pin, or if you roll it out on thick plastic wrap or a silicone mat, lift it up using the mat, turn it over onto the prepared base, and remove the plastic wrap or silicone.
Then just smooth it out with pastry irons and cut off the excess.
Store the material in plastic bags and sealed containers to prevent it from drying out and hardening.
The substance is gluten-free.
Ingredients: sugar, glucose syrup, drinking water, vegetable fats (coconut fat, hydrogenated palm kernel oil), modified potato starch, red food coloring (glycerin, propylene glycol, coloring E129, emulsifier E551), thickener: xanthan gum, flavor, preservative: potassium sorbate, acidity regulator: citric acid
Nutritional values per 100 g: energy 1641 kJ/388 kcal, fat 6.26 g (of which saturated 5.29 g), carbohydrates 82.41 g (of which sugars 73.23 g), fiber 0.99 g, protein <0.2 g, salt <0.03 g
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