Dark mat opera icing – RSPO
Mat black fondant icing, RSPO certified.
Glaze for pastries, mousses, bavarians, ice creams.
Stable texture that slices perfectly on all kind of support (domes, logs).
Adapts perfectly to freezing and deep freezing.
Ready to use. Heat to 45-50°C in double boiler or by microwave in defrost mode.
It is best to mix carefully before use to increase the gloss.
Once the glaze flows from a spoon, pour onto the center of the cake.
Use on frozen desserts (no frost) or use an icing spatula to smooth the top and sides
and to remove any excess. Refrigerate to set.
Keep in a cool dry place (min 10° max 20°).
Keep away from light and strong smells.
12 months sealed / keep remaining product refrigerated and use within 3 weeks of opening.
Pail 2kg / 6kg / 14kg
Our products are solde within many packaging from 1kg packet to 15kg bucket.Matt chocolates Opera icings