Fondant mass for confectionary production for topping finished products, for the production of fondant filling and cream. This fondant can also be used in processes that require freezing. You can modify it by adding aromas, fruit concentrates and alcohol.
Use: Heat the fondant in a water bath, stirring constantly, to max. temperature 50°C. Add water to the fondant, max. 10% of the weight we process. The temperature during processing should not exceed 50°C. At a higher temperature, the fondant could deteriorate. Store in a dry and dark place at a temperature of max. 25°C. Protect from cold.
ingredients: sugar, glucose syrup, water, emulsifier E471, acidity regulator E330, E331
Energy value per 100g of product: Energy 1488KJ/350kcal, Fats 0g of which saturated fatty acids 0g, Carbohydrates 87.5g of which sugars 75.7g, Proteins 0g, Salt 0g.
- illustrative photo
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