PASTRY
IRCA
PASTRY
FONDANT
Fondant sugar made of sucrose and glucose syrup, marked by snow white colour and very plastic texture. The ideal to cover choux, éclair and other sweets, to provide them with a shiny topping that keeps its brightness even at freezing temperatures. FONDANT perfectly lends itself to the addition of water-soluble colourings.
No applications provided for this product.
Description
white fondant sugar for confectionery.
Denomination
fondant sugar
Directions for use
heat in bain-marie or microwave the necessary quantity with a small addition of water (5% max). Mix checking that the temperature does not exceed 55°C and use immediately.
To obtain a better and lasting brightness it is advisable to cover with a light layer of MIRAGEL, COVERGEL or RIFLEX the surfaces which have to be glazed.
Cross-contaminations
Sulphur
No applications provided for this product.
Description
white fondant sugar for confectionery.
Denomination
fondant sugar
Directions for use
heat in bain-marie or microwave the necessary quantity with a small addition of water (5% max). Mix checking that the temperature does not exceed 55°C and use immediately.
To obtain a better and lasting brightness it is advisable to cover with a light layer of MIRAGEL, COVERGEL or RIFLEX the surfaces which have to be glazed.
Cross-contaminations
Sulphur
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