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Carma Sugarpaste
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Fondant, white

For icing cakes, pastries, petits fours and éclairs, and making buttercream. Heat to 35°C and adjust to required consistency with sugar syrup. Can be flavoured with flavouring pastes.

Fondant, white & soft

For icing cakes, pastries, petits fours and éclairs, and making buttercream. Heat to 35°C and adjust to required consistency with sugar syrup. Can be flavoured with flavouring pastes.

 

Fondant with Chocolate Flavour

For icing cakes, pastries, petits fours and éclairs. Delicate cocoa flavour. Heat to 35°C and adjust to required consistency with sugar syrup. Can be flavoured with flavouring pastes.

Contáctese con nosotros

Sus representantes de ventas más cercanos

Maureen Shanahan
  • Reposteros artesanos y chefs

Su oficina más cercana

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Estados Unidos

+1 610 872 4528