Not meant to be applied before baking or onto warm products. Heat-resistant (up to 30°C-35°C). It sticks to your products' surface in a more effective way.
Contains hydrogenated fats
Very effective moisture-resistant icing sugar. It does not dissolve into surface moisture or absorb fats: it preserves its white and powdery appearance over time. Freeze stable.
white powder ideal for the decorative pouncing of confectionery products. BIANCANEVE PLUS is particularly resistant at the moisture, it bears the hot temperatures (30-35°C) and offers a greater adherence to the covered sweets.
semi-finished product for confectionery use.
BIANCANEVE PLUS is ready for powdering.
Not meant to be applied before baking or onto warm products.
Contains hydrogenated fats
Very effective moisture-resistant icing sugar. It does not dissolve into surface moisture or absorb fats: it preserves its white and powdery appearance over time. Freeze stable.
white powder ideal for the decorative pouncing of confectionery products. BIANCANEVE PLUS is particularly resistant at the moisture, it bears the hot temperatures (30-35°C) and offers a greater adherence to the covered sweets.
semi-finished product for confectionery use.
BIANCANEVE PLUS is ready for powdering.
Very effective moisture-resistant icing sugar. It does not dissolve into surface moisture or absorb fats: it preserves its white and powdery appearance over time. Freeze stable.
white powder ideal for the decorative pouncing of confectionery products. BIANCANEVE SUGAR PLUS is particularly resistant at the moisture, it bears the hot temperatures (30-35°C) and offers a greater adherence to the covered sweets.
semi-finished product for confectionery use.
BIANCANEVE SUGAR PLUS is ready for powdering.
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