These high-quality, easy to use icings enhance the finish of entremets, mousses and bavarois.
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Application: Use hot. Melt at 45 °C / 50 °C in a bain-marie or in a microwave on thaw setting. Spread and smooth with a single movement of the spatula or pour onto the frozen entremets (no frost).
Advantages: Set quickly, stable texture on all types of support (domes, logs, etc.), suitable for deep freezing.
Packaging: Bucket, 2 kg & 6 kg