Manner Sugar Glacé Icing, 200 g

An alternative to fondant & marzipan

€ 3,29

(€ 16,45 / kg, Price shown includes 10% VAT. - Excludes delivery costs)

Contents: 200 g

Delivery estimated by Thursday, 04 April

In stock from April 03

Why is it taking longer?

Why is it taking longer? This item is currently not in stock, but will be back soon. You can still order now - the item will be shipped to you as soon as it is back in stock. Close this note

Free shipping to Austria from € 49,90.
More information regarding shipping & delivery

Features & Advantages

  • Dries quickly
  • Easy to use
  • Also for the microwave

Item no.: MA-130, Content: 200 g, EAN: 9000331601304

Description

For the proverbial icing on the cake: the white Manner Sugar Glacé Icing not only makes your cakes and pastries look really elegant but also taste delicious. It is easy to use and even beginners can achieve great success at icing without any fondant or marzipan topping.

Application: Place the container with the lid for 5 min in a 40°C warm water bath. Make sure that the water does not boil. Alternatively, you can heat the container without the lid at 600W in the microwave for 25 - 30 seconds. Stir well and mix quickly. The glaze dries quickly. One container of icing is enough for a cake with a diameter of 22 cm.

Tip: Spread a thin layer of jam on your cakes and pastries before icing.

Brands: Manner
Origin: Austria
May Contain Traces Of: : G - Milk, H - Nuts
Properties: Gluten-free, Lactose-free, No artificial colours, No preservatives, Does not contain hydrogenated fats
Ingredients
  • 70% Sugar
  • Water
  • Glucose-Fructose Syrup
  • Aroma

May contain traces of nuts and milk components.

Nutritional Information
Nutritional Information per 100 g
Energy Content / Calories1432 / 342 kjs / kcals
Fat0 g
  from Saturated Fats0 g
Carbohydrates81 g
  from Sugar78 g
Protein0 g
Salt0,01 g
Product videos:

Cinnamon rolls with Manner Neapolitan Waffles & Manner Icing Sugar

Customer Reviews

English reviews written for Manner Sugar Glacé Icing

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