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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.

  • Provenance
    Produced In Ch
  • Provenance
    Produced In Ch
  • Cocoa content
    2.5%
    Cocoa butter
    0%
    Fat free cocoa
    0%

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

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

+1 610 872 4528