BROWSE CATEGORIES
Premium Ice Tropica Fondant WHITE 1kg TUB - LABELLING ERROR
[GL-001]
IT HAS BEEN BROUGHT TO OUR ATTENTION THERE IS A LABELLING ERROR ON THE LATEST BATCH OF PREMIUM ICE TROPICA-
PREMIUM ICE TROPICA HAS A SHELF LIFE OF 24 MONTHS (2 YEARS) FROM MANUFACTURE DATE. LABEL SAYS 18 MONTHS FROM MANUFACTURE DATE. CORRECT EXPIRY DATE OF THIS FONDANT IS OCTOBER 2018.
DUE TO THIS ERROR WE ARE DISCOUNTING THE FONDANT.
Finally a fondant we have worked on for nearly a year! Our own branded Premium Ice. Rolls thin, set firm and tastes great. Completely comparable to Australia's current brand. Made for the Australian climate to premium quality standards. It is white colour that can also easily be coloured with gel pastes. The white is comparable to other leading brands in Australia
WINTER MONTH NOTES May -September
During the Winter months when temperatures in your house are below 20 degrees, you will need to keep your fondant at an ambient temperature. If you are storing it below 20 degrees, you will need to zap it in the microwave for 10 seconds only (if you microwave to long you will dry it out) and work it hard and it will become softer to work with. Remember fondant will dry faster in the dry winter months, so ensure you seal what you are not using or it will dry out quickly.
Knead with a little cornflour or icing sugar to prevent sticking (do not use cooking oil, or other oils as this will make your fondant too sticky, and adjust the taste!!!). Then place over ganached cakes. Will set firm over time. Ensure the product you are not using you keep airtight whilst not working with it.
Store in original packaging (airtight) at room temperature.
Ingredients: Sugar, glucose syrup, water, corn starch, humectant (glycerine)m gelling agent (fish gellatine), vegetable fat, (partially hydrogentated), stabilizer (E414), preservative (potassium sorbate), food colour (E171), flavours.
**G14** GST FREE
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Greg Cleary takes you through colouring your Premium Ice with Americolor and working it ready to cover your cake - in Covering your Cake Part 1.
