Additional information
Packsize | 15 LB |
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High resistance to humidity. Long lasting flexibility. Superior shine. Stabilizing acids are not needed. Will not crystallize. Easily colored.
Packsize | 15 LB |
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Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Hydrogenated saccharides derived from beet sugar.
Applications: For wedding cakes, special occasion cakes, displays, etc. Also: hard candies, coated products, chewing gum, chewy candies, baked goods and mixes, ice cream
Directions: Use 3 parts Decomalt to one part water. Cook Decomalt and water in a heavy gauge pot or copper sugar pot until it reaches the hard crack stage (155-165 degrees C; 310-325 degrees F).
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. All natural green peppermint (mentha piperita) paste.
A simple sugar known for its mild sweetness and natural flavor enhancement. Often used to replace part of the sugar (sucrose, saccharose) in a recipe to reduce sweetness but retain other properties.
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
Fully baked hollow cylindrical puff pastry shell. Light, fluffy, buttery.