White sugar paste 100 g + Black icing pen

Brand SCRAP COOKING
New

In stock

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Delivery: Standard (Free) | Wed 24th - Tue 30th Jun

Sold by: RYWOLT, there are 2 other sellers

Returns: 30 days

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Description & Details

White sugar paste 100 g + Black icing pen Description

Do you love to decorate and personalize your cakes and pastries? ScrapCooking's white fondant allows you to create stylish and original cakes by crafting any decorations you want in a variety of colors. As a market leader in ScrapCooking, ScrapCooking's fondants are of professional quality. Both flexible and elastic, you will easily create your decorations with ScrapCooking fondant. It can be cut and removed easily as it does not stick and is not crumbly. The 100g bag of white fondant from ScrapCooking is free from azo dyes, ensuring an authentic taste that is deliciously sweet and mild. The 100g bags are particularly convenient and economical, allowing you to use just the right amount of fondant needed for your preparations without wasting in a wide array of colors. 100g bag. Ingredients for fondant (70%) - Confectionery product: sugar, glucose syrup, non-hydrogenated vegetable oils and fats (palm oil, cotton, safflower and sunflower oil, shea and illipe butter), water, corn starch, thickener: E466, E407, E412; humectant: E422; modified starch, acidity regulator E330; flavorings, coloring: E170; preservative: E202. May contain traces of eggs, milk, nuts, and derivatives. Average nutritional values for 100g / Energy value: 1702 kJ - 402 kcal / fat: 7 g - of which saturated fatty acids: 4 g / carbohydrates: 85 g - of which sugars: 80 g / proteins: 0.2 g / salt: 0.2 g. Net weight: 100 g. Ingredients for black gelled sweet preparation: glucose syrup (45%), sucrose (40%), water, gelling agent: E406, coloring: E153, flavoring, acidifying agent: E330, preservative: E202.

Details

OPC PJZHKWX
Brand
SCRAP COOKING
Codes 3700943771957 (EAN)

Product Data

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Est. Delivery: 24th-30th Jun
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(706 reviews)
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Dispatched from: France
(15 reviews)
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£11.90
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Est. Delivery: 26th-29th Jun
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