Mixture for making sugar flexible decorations

“Inter Icing Lace”


Preparation: Inter Icing Lace mixture 100 g, water (temperature 20-25 °C) 80 g, stir for 2-3 minutes. Fill the relief of the mat with the finished mass, remove the excess, dry in an oven at a temperature of 100 °C for 8 minutes, cool after drying for 10-15 minutes. Carefully separate the cooled lace, decorate the product.

Additives, food
  • patisserie decorations
  • additives, colourings and pigments for food preparations
  • ingredients for the food industry

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