RUF Drip effect glaze, various assortments, 125 grams

Ingredients list

41% white chocolate (sugar, cocoa butter, whole milk powder , lecithin emulsifier), glucose syrup, sweetened condensed milk , sugar, glycerin humectant, whole milk powder , water, modified starch, carrageenan gelling agent, citric acid acidifier, patent blue V dye, potassium sorbate preservative, table salt.

Allergens

• MILK

May contain traces of cereals with gluten , eggs and nuts .

Training
1. Twist off the cap, remove the tube seal and twist the cap back on. Make sure the tube opening is closed.
2. Place the tube in hot water (approx. 85° C) for 10 - 15 minutes.
3. Carefully remove the tube from the water bath, dry it and knead it well.
4. unscrew the cap of the tube until it “snaps”. 5. First decorate the edge of the cooled cake with drops and then apply the remaining icing to the surface of the cake. Tip: It is easy to test the perfect consistency of the drops: place a drop on the edge of the base of an overturned cup. If the drop runs towards the center of the cup, the consistency is perfect. If the consistency is too liquid, wait until the icing hardens a little. If the consistency is too firm, place the tube in the water bath again. Place the cake in the refrigerator for 30 minutes before and after decorating with icing.

Energy value per 100 grams

100 g dry product

Energy1709 kJ / 406 kcal

Fat 15 g

of which saturated fatty acids 11 g

Carbohydrates 64 g

of which sugar 47 g

Protein 4.5 g

Salt 0.19 g