GLOSS is an additive to icing for shine and work with volumetric patterns

GLOSS is an additive to icing that replaces glucose syrup. It makes the icing soft, elastic and shiny. With it, you will forget about color migration and "marble" spots. Your confectionery will always look professional and irresistible.

FEATURES:
suitable for all types of icing, including live protein icing.
makes it impossible to merge colors, break the text thread and blur the text.

INGREDIENTS: ultrafine powdered sugar (40-60 microns), maltodextrin.

APPLICATION: for contouring, lace, text. Add 0.5-1 teaspoon of Gloss to 100 g of the base. To obtain a more plastic flowing mass of icing, add dry powder to the icing mix or make a concentrated mixture and add, as needed, in small doses until gloss is obtained in the fill or for piping.

PACKAGING: metallized bags weighing 200 g and 500 g.