This is product overview
This is product use/abuse
Cool and dry conditions
270 days
Lined carton
None
Sugars, Syrups and Fondants
Halaal and Kosher certified
Heat the Fondant in the microwave until 35 – 42°C. Spray or brush the Fondant on your bakery products. Add some sugar syrup (65 – 66°Bx) if the consistency is too high. It is possible to flavour or colour the fondant.
Sucrose, Glucose Syrup, Water, Emulsifier (E417)
Cocoa Powder Dark M40, Cocoa Powder PD4011 KLK, Cocoa Powder
Cocoa Powder Dark M40, Cocoa Powder PD4011 KLK, Cocoa Powder PV7, Five Rivers Cocoa Powder (PAB) and Relianz Cocoa Powder Cater Grade
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