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dry mix for Versailles vanilla-creamy fondant
(dry 98.5

Recommendation: можно использовать

Composition: sugar, thickener (wheat starch), flavor identical to natural "Vanillin", food coloring E171, acidity regulator E330

Application area: for glazing baked confectionery

Technological recommendations: a) for 1 kg of dry mixture, add 160-170 g of hot water or milk (85 -90 ℃), mix until smooth and apply to the product.
b) mix glucose syrup (FSD) with water in a 1: 1 ratio, heat this solution to 85-90 degrees C. Add 240-250 g of this hot glucose solution to 1 kg of dry fondant mixture. Stir until smooth and apply to the product. The fondant obtained with glucose syrup is more elastic and has a special shine. Well suited for products that do not require contact packaging.
If the fondant has cooled down, it can be reheated in a microwave oven or in a water bath, while it is not recommended to overheat the finished fondant over 40-42 degrees
S., in order to avoid recrystallization of sucrose and the appearance of "sandiness". If the finished fondant is heated repeatedly, a small amount of water must be added.

Shelf life, storage and transportation conditions: 12 months in a cool dry place in closed packaging at a temperature not exceeding 25 ℃ and relative humidity not exceeding 75%, away from pungent products and materials.

ТР ТС 022/2011 'Molasses of all kinds' -> 'Molasses or glucose syrup', 'Arabella dry mix' -> 'dry mix'

Basic indicators
 energy value (Energy)380 kcalSupplier data
 carbohydrates95 gSupplier data
  Including, mono- and disaccharides (sahara)95 gSupplier data
physical and chemical indicators
 sugar95 gSupplier data
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

List of raw

Dry mix for Versailles vanilla-creamy fondant included in recipes:

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