Zucchero fondente
It is characterized by its pure white color and its particular malleability and ductility.
Methods of use
Heat in a water bath by adding about 10% water. Blend without exceeding 50°C and glaze immediately. Ideal for covering Sicilian cassata, cream puffs, and as a flavorable filling for chocolate pralines.
Packaging
15 kg bucket.
Recipes
