Navy blue model pasta Saracino 250g

Modeling paste Saracino Navy blue 250 g is the preferred pasta from many cake designers.

• Perfect for modelling
• Hard but evaleable texture
• No cracks
• Vanilla scented
• Vibrant colors
• Made in Italy
• Weight 1 kg

Gluten free

Hydrogenated fats

Oilless

May contain soy, milk, nuts, eggs

• It has a 1 kg lockable bucket protected by a plastic bag.
• The dough has a hard texture, but with the warmth of the hands it becomes malleable and at the same time very resistant.
• It is possible to use it in summer to cover the cakes it is possible to spread very thin up to 1 mm thick possibly with a husband of a leaflet.
• Otherwise it is possible to mix it especially in summer with the top pasta
• It is preferable to work it at a temperature below 35 degrees, beyond this temperature the cocoa butter tends to melt.
• If you happen let the dough rest, until you come back to its original state.
• Thanks to the large amount of cocoa butter it hardens quickly, but it never becomes completely dry, so that you can correct the imperfections or continue the work even in the second half.
• If you work well it does not present the cracks and subjects created can also be sorted by years.

Ingredients
43% sugar, potato starch, glucose syrup, cocoa butter, corn starch, thickener:
carboxymethylcellulose E466; aroma, preservative: potassium sorbate E202; Dyes: Bright blue FCF
E133, brilliant black PN E151, red Allura AC E129.
Warnings
E129: it can negatively affect the activity and attention of children


Nutritional declaration
Average values for 100 grams of product

4.00 kcal energy / 1688 kJ
Fat 9.3 grams
of which saturated fatty acids 5.7 grams
Carbohydrates 79 grams
of which sugars 50 grams
Protein 0 grams
Salt 0 grams

Storage mode: Wrap the pasta remained in its sachet and store the bucket inside.

Storage mode: At room temperature under 35 degrees sheltered from light in a dry place.

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)