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Essentials - Gum Arabic (20g / 0.7oz)
Citric Acid Powder is generally used as a natural preservative in food products and as acidulent in beverages. In baking it is often used as an ingredient to make royal icing less sweet, just add a pinch of citric acid to 500 grams of powdered sugar, and make the royal icing according to you recipe. 100% citric acid. Natural food preservative. In baking often used to make royal icing less sweet. Content: 90 gram. Ingredients: citric acid (E330).
Xanthan Gum can be used as a binder and thickener for sugar paste and is great for firming up Sugar Paste so it is more pliable. Simply knead the petal powder into your paste to turn it into gum paste. Pot contains 20 g (0.7 oz.)
When combined with sugar paste or fondant, speeds up the drying process and makes the pieces harden sooner. Simply add approximately 1 teaspoon of Tylo Powder to 250g of sugarpaste and knead in well, you will be able to feel the paste firm up as you knead
Top off your cupcakes, cakes, brownies, desserts and more with these beautiful bronze gold/Rose Gold marzipan rose decorations.
Made with delicious marzipan with a stunning bronze gold sheen.
Each rose measures approximately 2.5cm in diameter.
Store in a cool, dry place (12-20C) and away from sunlight.
Contains 8 decorations.
Suitable for Vegetarians & Vegans.
Halal and Gluten-Free Certified.
WHITE CHOCOLATE-COATED AND COLOURED CORN BALLS
Crunchy cereal made from a mixture of extruded roasted corn grits, coated with white chocolate and coloured.
INGREDIENTS
WHITE CHOCOLATE 45% (sugar, cocoa butter, skimmed MILK powder, WHEY powder, anhydrous MILK fat, emulsifiers (SOYA lecithin (E-322) and PGPR (E-476)) and natural vanilla flavouring) CEREAL 20% (Corn grits, sugar, cocoa powder and natural vanilla flavouring), sugar, cocoa powder and nougat flavouring), sucrose, glucose syrup, stabiliser (gum arabic E-414), waxes (E-903 and E-905) and colouring according to reference:
The Azucren Sponge Cake Mix is a delicious and spongy sponge cake to which an infinite number of fillings, aromas and flavours can be applied, so that we can "get them drunk" to give them a special touch.
