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*BB MAR 31/2024*

Saracino WHITE Top Paste - 1kg

Description:

Ready to use sugar paste designed specifically for covering cakes.

It is extremely elastic and tear resistant: easy to achieve a professional result even with very thin thicknesses (it can be used as thin as 1 mm without cracking) and easily withstands temperature changes. Ideal for use in humid conditions.

It is recommended to work the paste by hand before use for at least two minutes in order to make it elastic and workable. If this is not enough, it is recommended to heat it briefly in a microwave oven (700 WATT) for a maximum of 10 seconds.

Contains sugar, cocoa butter and sunflower oil. It is suitable for hot and humid climates. It is workable without problems even at temperatures above 30C and high humidity levels.

Pasta Top can also be used for cakes that require refrigerated storage. It can be coloured with fat-soluble powder or gel food colouring. It has a delicate vanilla aroma that enhances its sweet flavour, perfectly complementing that of the cake.

Ingredients:

Sugar, glucose syrup, cocoa butter, stabilizer: glycerol; high oleic sunflower oil, maize starch, thickener: carboxy methyl cellulose; flavour, preservative: potassium sorbate; acid: citric acid.

Allergy Advice:

May contain traces of EGGS, SOYA, MILK, NUTS, PEANUTS

✔ Gluten Free

✔ No Hydrogenated Fats

✔ Suitable for Vegetarians & Vegans*

*please note, that although this product contains vegan ingredients only, we cannot guarantee that non-vegan ingredients are used in the same facility.

Nutritional Information

Per 100g:

Energy: 1664kj/393kcal

Fat: 4.71g

of which saturates: 4.20g

Carbohydrate: 86.2g

of which sugar: 17.6g

Protein: 1.41g

ALLERGENS: Possible cross contamination with: EGGS, PEANUTS, SOY, MILK, NUTS (ALMONDS, HAZELNUTS, PISTACHIO NUTS), SESAME SEEDS

STORAGE PRECAUTIONS: The product must be stored in a cool and dry place, away from direct light

Saracino WHITE Top Paste - 1kg *BB MAR 31/2024*

SKU: 805127712047
C$29.99 Regular Price
C$25.00Sale Price
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