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White sugar fondant
The mix is designed to make fondant for glazing the surface of confectionery and bakery products:
- Easter cakes
- rum cakes
- pastry
- cakes
- doughnuts, etc.
Flavorings and natural and synthetic colorings can be added. These additives must be dissolved in water before preparing the fondant.
Recommended recipe
| White sugar fondant | |
| Mix | 1000 g |
| Water | 120-160 ml |
How to make
Pour half the water into a mixer, add dry powdered fondant and pour the rest of the water. Stir until smooth at medium speed. Heat the finished fondant to 40-50°C and apply it to the product with a brush or dip the product into the glaze. Leave to set for 10 minutes.
Packaging
Individual plastic bags or plastic bags with metallized coating. Group transport packaging: cardboard box with polyethylene liner.
Shelf Life
12 months
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