Ingredients: Liquid sugar, glucose syrup, re ned vegetable fats (palm, cotton, sa ower, sun ower, shea, illipe), low-fat cocoa in powder, avours, emulsi ers: glycerol monostearate, soy lecithin.
Applications: As a coating and as an ingredient.
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PA6500
Choco Quick Fondant
Dark chocolate pastry fondant for dipping and enrobing.
11 lb. plastic pail / 2 pails per case
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Specifications
Directions
Quick Fondant Directions: Heat in a bain marie or microwave oven to 35-50°C / 95-120ºF. To obtain a more fluid product you can add 10-60 g of water. Glaze at will. Quick Fondant Buttercream: Buttercream: 1 kg Choco Quick fondant - 1 kg Butter or margarine at room temperature; Weigh Choco Quick Fondant and the butter/margarine at room temperature, place them in the planetary mixer and beat them for about five minutes at maximum speed. Storage Conditions: Dry and cool (68-72ºF, 20-22ºC).Slowly warm to a maximum of 30ºC.
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