Ready to use.
POPPING CANDY
Sparkling sugar in the mouth.
Use as an inclusion in your pastry preparations. Preferably in melted chocolate to trap the gas in the sugar grains.
Store in a cool, dry place at room temperature (10-23°C). The product is very hygroscopic : the sachet must be carefully resealed each time it is used to preserve its fizz. If stored in damp conditions or in the open air, it loses its fizz.
200g and 1 kg jars
More information about this product?
