Sargel neutral gelatin Saracino 1 kg

Ingredients for cakes
€8.80

(€8.80/kg)

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Sargel- Food glue Saracino 200 g is a transparent cold jelly.
Perfect for fruit cakes or as a food glue in the field of cake design.

SA02198
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Sargel-grain food Saracino 1 kg is transparent cold jelly.
1 kg savings package.

This neutral glaze has multiple uses in pastry and cake design.
It is possible to use it for the cover of fruit cakes.
It is transparent and has a delicate flavor that remembers sugar.
It is used to cover the fruit cake, so, that fruit does not black.

It perfectly maintains its structure even at positive temperature without driving from the dessert.
It remains brilliant even at negative temperature up to -18 ° C.
It is also very used in cake design as a fixing and food glue for sugar paste cakes.


You can use it to glue sugar paste characters.
It is often used to make the sugar paste adhere on the cookies or to adhere the sugar paste on the polystyrene dummy.

Sargel - food glue Saracino 1 kg It is essential for every pastry chef or cake designer.

If you need a smaller package, we have available on the Cake Gel website Saracino In pack of 200 grams.
In our online shop Sugarmania Find also food glue Rainbow Dust, PME or Funcakes.

Storage mode: Keep in a fresh and dry place away from direct light

The product is not O.G.M. It contains ingredients products starting from O.G.M. (Reg. 1829/2003 and Reg. 1830/2003 C.E)

SA02198

Data Sheet

Energy
262 kcal
Fat
0.0 grams
of which saturated fatty acids
0.0 grams
Carbohydrates
65 grams
of sugars
53 grams
Salt
0.1 grams0,1 grams
Ingredients
Glucose syrup, sucrose, water, thickeners: agar agar, pectin; Acidity racks: citric acid, sodium citrate; Modified starch, preservative: potassium sorbate.
Preservatives
potassium sorted
Acidity concealer
citric acid, sodium citrate
Gelificanti
pectin, Agar-Agar
Allergens list according to EU regulation 1169/2011
.
It could contain traces of
Eggs, peanuts, soy, milk, nuts
Color
transparent
Weight
1 kilo
All product reviews comply with DIRECTIVE (EU) 2019/2161
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