Sugar mass for coating cakes and making simple sugar decorations. We work the mass to a soft consistency, it can be colored with gel colors to the desired shade. Cakes or smaller desserts that we want to coat must be well chilled. If they are filled with creams containing water, for example, whipped cream, mascarpone, cottage cheese, sour cream, it is necessary to spread the cakes with a solid butter base (protein butter cream, custard butter cream), or spread chocolate ganache. Boil one part of whipped cream on the ganache, add 1.5 - 2 parts of chocolate and mix until smooth. Then we spread the cake and let it harden in the fridge. Only then will we pull. The coating material should be at least 2.5 - 3 mm thick to work well with it.
Ingredients White with marzipan flavor (almond): sugar (EU)(min. 66%), vegetable oil (palm), modified starch (E1422), glucose syrup, water, humectant: glycerol (E422), thickener: xanthan gum ( E415), marzipan flavor (min. 0.09%), preservative: potassium sorbate (E202), acid: citric acid (E330)
Nutritional values in 100 g: energy 1750 kJ/415 kcal, fat 9.74 g (of which saturated 4.87 g), carbohydrates 81.88 g (of which sugars 73.29 g), protein 0.04 g, salt 0.01 g
Ingredients of Burgundy vanilla: sugar (EU)(min. 69%), glucose syrup, vegetable oil (palm), modified starch (E1422), water, humectant: glycerol (E422), thickener: xanthan gum (E415), gelatin, preservative: potassium sorbate (E202), vanilla flavor, acid: citric acid (E330), dyes: Carbon from vegetable raw material (E153), Azorubin (E122)* - *may have an adverse effect on the activity and attention of children.
Nutritional values in 100 g: energy 1728 kJ/409 kcal, fat 8.3 g (of which saturated 4.15 g), carbohydrates 83.91 g (of which sugars 78.11 g), protein 0.19 g, salt 0.01 g
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