Carla Fondant icing with 23% dark chocolate Sacherglazur 5 kg

Use: For bakery and confectionery production for topping, for making fondant filling and cream. The fondant is heated continuously in a duplicator or in a water bath to a temperature of 40 - 45°C while stirring constantly. At a higher temperature, the microcrystalline structure of the fondant is damaged and its quality deteriorates. After heating, spread it immediately on the dessert or cake - we recommend working with the product quickly, because a sugar crust forms when cooling. After heating, the product can be diluted with water at your own discretion to achieve the desired consistency.

Store in a clean, dry place. Protect from direct sunlight. Storage temperature up to 20°C. Protect from frost. Optimum air humidity 50 - 65%, max 70%.

Ingredients: sugar, glucose syrup, cocoa mass, water, cocoa butter, milk fat , emulsifier soy lecithin , vanilla extract Bourbon Madagascar

Nutritional values per 100 g: energy 1759 kJ/417 kcal, fat 12.3 g (of which saturated 7.7 g), carbohydrates 72 g (of which sugars 65 g), fiber 1.7 g, protein 1.3 g, salt 0 g