List of ingredients
41 % white chocolate (sugar, cocoa butter, Milk powder, lecithine emulsifier), glucose syrup, condensed milk sweetened, sugar, glycerin wetter, Milk powder, water, modified starch, carrageenan gelifier, citric acid acidifier, V -blue patent dye, potassium sipped preservative, table salt.
Allergens
- MILK
May contain traces of gluten cereals, eggs and NUTS .
Training
1. Twist the lid, remove the tube seal and twist the lid. Make sure the tube opening is closed.
2. Put the tube in hot water (approx. 85 ° C) for 10 - 15 minutes.
3. Carefully remove the tube from the water bath, dry it and knead it well.
4. Skip the tube lid until it "bursts". 5. Decorate the edge of the cake with drops and then apply the rest of the icing on the surface of the cake first. Tip: It is easy to test the perfect droplet consistency: Put a drop on the edge of a touched cup. If the drop flows to the center of the cup, the consistency is perfect. If the consistency is too liquid, wait until the icing strengthens a little. If the consistency is too firm, put the tube back in the water bath. Put the cake in the refrigerator for 30 minutes before and after glaze decoration.
Energy value at 100 grams
100 g dry product
Energy1709 KJ / 406 Kcal
Fat 15 g
of which saturated fatty acids 11 g
Carbohydrates 64 g
of which sugar 47 g
Proteins 4.5 g
Salt 0.19 g