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Top meringue, a product by irca, used to create italian marshmallows, meringue decorative flaming, oil-based creams, the mouse, bavarian creams etc.
Amount: 1kg.
Way of ussage:
- Italian meringue: 1kg powder then add 500-700 ml. water at room temperature. for a better stability of the meringue is recommended to heat the water to a temperature of 60 ° c is mixed at high speed about 6-7 minutes until the slurry is bulky and compact. the mix obtained can be used for decorating cakes flamed, cream or mousse, bavarian cream or butter cream.
- italian defectors marshmallows or "spuminglie" cream mixture obtained above was poured into the desired shapes and bake at a temperature of 80-100 ° c for 4 hours, to obtain a completely dry product. they can decorate with different images using film tranfer for meringue.
Ingredients: sugar, maltodextrin, egg white powder (7.5%), thickening agent e401. may contain traces of gluten, soy, milk and nuts !!