Why choose Smartflex Velvet colored material?
- extra flexible
- soft and pliable
- quickly holds its shape
- doesn't sit down
- does not tear
- light taste and smell
- rich color
- does not contain dyes and preservatives
Green, 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 vanilla flavor and aroma perfectly complement the delicacy of your product.
Efficient and quick to use
A rich shade without strenuous coloring is always ready to use.
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 combination 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 until it is pliable and elastic.
If the mass is of a stiffer consistency, you can heat it in the microwave for 5-10 seconds.
If you want a material of a lighter shade, mix it with white Smartflex Velvet and process thoroughly.
Then roll out the mass into a sheet about 4 mm thick. To prevent the mass from sticking, it can be sprinkled with powdered 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 over to the prepared body and pull the plastic or silicone off.
Then just smooth with pastry irons and cut off the excess.
Store the mass in plastic bags and closed containers so that it does not dry out and therefore does not harden.
The substance is gluten-free.
Ingredients: sugar, glucose syrup, drinking water, vegetable fats (coconut oil, hydrogenated palm kernel oil), modified potato starch, thickener: xanthan gum, aroma, preservative: potassium sorbate, acidity regulator: citric acid, dyes E102, E133, E129
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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