Fondant mass for confectionary production for topping finished products, for the production of fondant filling and cream.
Use: Heat the fondant in a water bath, stirring constantly, to max. temperature 40°C. We add water to the fondant - we use about 40 ml of water or sugar solution for 1 kg of fondant. The temperature during processing should not exceed 40°C. At a higher temperature, the fondant could deteriorate. Store in a dry and dark place at a temperature of max. 25°C and with air humidity of 50-60%. Protect from cold.
ingredients: sugar, glucose syrup, water
Energy value per 100g of product: Energy 1515 kJ/356 kcal, Fats 0g of which saturated fatty acids 0g, Carbohydrates 89g of which sugars 81g, Proteins 0g, Salt 0g.
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