Cake coverings

Ready to use sugar paste designed specifically for covering cakes.

It is extremely elastic and tear resistant: easy to achieve a professional result even with very thin thicknesses (it can be used as thin as 1 mm without cracking) and easily withstands temperature changes. Ideal for use in humid conditions.

It is recommended to work the paste by hand before use for at least two minutes in order to make it elastic and workable. If this is not enough, it is recommended to heat it briefly in a microwave oven (700 WATT) for a maximum of 10 seconds.

Ingredients: Sugar, glucose syrup, cocoa butter, rice starch, humectant: sorbitol (E420); stabilizer: tragacanth (E413),
glycerol (E422); high oleic sunflower oil, flavor, color: vegetable carbon (E153); preservative: potassium
sorbate (E202); acid: citric acid (E330)

It is suitable for hot and humid climates. It is workable without problems even at temperatures above 30°C and high humidity levels.

Pasta Top can also be used for cakes that require refrigerated storage.

It can be coloured with fat-soluble powder or gel food colouring.

It has a delicate vanilla aroma that enhances its sweet flavour, perfectly complementing that of the cake.

NGREDIENTS BLACK CHOCOLATE: Chocolate couverture 40% (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin), sugar, glucose syrup, potato starch, colour: vegetable carbon E153; maize starch, preservative: potassium sorbate E202; acid: citric acid E330.

NUTRITION DECLARATION – BLACK CHOCOLATE
Typical values per 100 grams
Energy 1831 kJ
436 kcal
Fats 16 grams
of which saturates 9,9 grams
Carbohydrate 70 grams
of which sugars 55 grams
Protein 2 grams
Salt 0 grams