Why choose Formix material?
- well dyeable
- extra flexible
- soft and pliable
- quickly holds its shape
- doesn't sit down
- does not tear
- light taste and smell
- snow white
- does not contain dyes and preservatives
White, extra flexible material with excellent properties will satisfy even the most demanding customer. It is particularly suitable for covering cakes and modeling figurines. It is soft and pliable, but holds its shape excellently and quickly and does not tend to fall off even when creating higher and more complex models. It does not tear when coated and easily adheres to the body. Its light orange flavor and aroma will perfectly complement the delicacy of your product.
Effective and quick to use
Without effort, the substance is ready for use at any time. It can be easily dyed to a wide range of shades from pastel colors to saturated ones.
Recommended use
The coating material includes a cream with a low water content. Therefore, e.g. butter cream, butter cream and flour porridge, custard cream with butter or ganache are suitable. Whipped creams with mascarpone, cottage cheese, sour cream or yogurt are not suitable. Since fondant masses mainly contain sugar and this, in conjunction with the water contained in the named raw materials, will cause the coating to begin to dissolve and the liquid to flow out around the perimeter of the cake.
The mass should be at room temperature. Cut off the desired amount of mass and process for at least 10 minutes until it is supple and elastic. The temperature and thorough processing of Formix is the basis of success.
If the mass is of a stiffer consistency, you can heat it in the microwave for 5-10 seconds.
If you want to color the mass, apply the dye to one half of the prepared mass, then fold it so as not to stain your hands and start working the mass. Do this until the mass is evenly colored. If the shade is not saturated, repeat the procedure until you reach the desired color.
Then roll out the mass into a sheet about 4 mm thick. To prevent the mass from sticking, it can be sprinkled with icing sugar or starch. The size of the plate should be slightly larger than the diameter of the cake plus the height of the cake. There are three ways to move it onto the cake. Either pick up the sheet with your hands, or wind it on a roller, or if you roll it out on a strong plastic or silicone mat, lift it with the base as well, turn it onto the prepared body and pull the plastic or silicone off.
Then just smooth the mass with pastry irons and cut off the excess mass.
Store the mass in plastic bags and closed containers so that it does not dry out and therefore does not harden.
Ingredients: sugar, vegetable fat (coconut), drinking water, gelatin, modified potato starch, aroma, glycerin E422
Nutritional values per 100 g: energy 1645 kJ/390 kcal, fat 7.16 g (of which saturated 6.67 g), carbohydrates 76.3 g (of which sugars 66.31 g), fiber 8.52 g, protein 0.87 g, salt <0.03 g
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