ICING is a sugar glaze for decorating gingerbread and cookies

ICING is a dry sugar mixture for decorating gingerbread, cookies, cakes (using a stencil) and Easter cakes. Suitable for beginners and professionals, both for home and industrial use.

The icing is obedient to any technique of applying to gingerbread. It is suitable for working with the following consistencies: base, filling, contouring, piping, forming flowers and textured elements. It takes 7 to 15 minutes to prepare any consistency.

ADVANTAGES OF USE
The glaze will set on the product in 15 minutes and the colors will not merge
pasteurized protein in the composition makes it safe
the finished glaze can be stored in the refrigerator for up to 14 days without losing its properties
it is evenly colored with gel and dry water-soluble dyes
suitable for painting with brushes in any technique

APPLICATION
Sift. To obtain the consistency of "Base", mix the mixture with water in the following proportions:

1000 g of the mixture + 150 ml of bottled (boiled) water up to 50°. Beat at medium speed with the paddle attachment for 2-4 minutes for a planetary mixer or 4-8 minutes for a hand mixer.

For the Fill consistency, add 45 ml of water to the Base or 55 ml of water and 75 g of Gloss mixture.

For work in the "Piping" technique: "Base + 25 ml of water + 100 g of Gloss

To make flowers or textured elements: "Base + 150 g of Icing dry mix.


ORGANOLEPTIC PROPERTIES AND APPEARANCE
The mixture is white (white-milk) in color. When mixed with water, it becomes more transparent. After whipping, it becomes dense white. It tastes sweet, with a barely noticeable sourness. It smells like vanilla.

INGREDIENTS: powdered sugar, pasteurized dry protein, potato starch, citric acid, maltodextrin, crystalline vanillin, titanium dioxide (up to 1%), guar gum.

PACKAGING: 500g, 1000g metallized bags.

EXPIRATION DATE: 12 months from the date of production.