GREEN Pasta Top Sugarpaste

 

Categories: ,

Description

Ready to use sugar paste designed specifically for covering cakes. It is extremely elastic and tear resistant: easy to achieve a professional result even with very thin thicknesses (it can be used as thin as 1 mm without cracking) and easily withstands temperature changes. Ideal for use in humid conditions.

It is recommended to work the paste by hand before use for at least two minutes in order to make it elastic and workable. If this is not enough, it is recommended to heat it briefly in a microwave oven (700 WATT) for a maximum of 10 seconds.

Contains sugar, cocoa butter and sunflower oil. It is suitable for hot and humid climates. It is workable without problems even at temperatures above 30°C and high humidity levels.

Pasta Top can also be used for cakes that require refrigerated storage. It can be coloured with fat-soluble powder or gel food colouring. It has a delicate vanilla aroma that enhances its sweet flavour, perfectly complementing that of the cake.

INGREDIENTSSugar, glucose syrup, cocoa butter, stabilizer: glycerol, tragacanth; rice starch, high oleic sunflower oil, maize starch, thickener: carboxy methyl cellulose; flavour, preservative: potassium sorbate; colours: tartrazine, brilliant blue FCF; acid: citric acid.

ALLERGENS: Possible cross contamination with: EGGS, PEANUTS, SOY, MILK, NUTS (ALMONDS, HAZELNUTS, PISTACHIO NUTS)

Cautions: E102: may have an adverse effect on activity and attention in children.

STORAGE PRECAUTIONS: The product must be stored in a cool and dry place, away from direct light 

NUTRITION DECLARATION – Typical values per 100 grams

Energy

400

Kcal

1670

Kj

Fats

6,3

grammi

                    of which saturates

2,7

grammi

Carbohydrate

85

grammi

                    of which sugars

79

grammi

Protein

0

grammi

Salt

<0, 1

grammi

 

 

Additional information

Option

500g – SKU: DEC063K05

Reviews

There are no reviews yet.

Be the first to review “GREEN Pasta Top Sugarpaste”

Your email address will not be published. Required fields are marked *