Makutomusokeritivese, Salted Caramel 50g
Flavored powdered sugar concentrate
Price
Price of the product when purchased separately:
6,50 €
Shipping costs starting from
4,90€
Bag Size 50g
Flavor shot is a concentrate that is mixed with 450g of regular powdered sugar to get ready-to-use flavored sugar
Tastes like salted caramel
Use like powdered sugar.
You can use flavored powdered sugar in meringues, buttercream, macarons, cheesecakes, cakes, cookies, ice cream, marshmallows, mousses and many other types of baking. Only your imagination is the limit!
Ingredients : sugar, natural flavor, anti-caking agent: e341, carriers (maltodextrin, gum arabic). store in a cool and dry place. when opened, it can be kept for 6 months. gluten-free, dairy-free, alcohol-free, nut-free. suitable for vegans and vegetarians.
Nutritional values/näringsvärde per 100g:
Energy/energy: 1680 kj (396 kcal);
Fat/fett: <0.5 g, of which saturated/reserved fats fett <0.3 g;
Carbohydrates/kolhydrater: 98.65 g, of which sugar/varav sockerarter 91.9 g;
Protein/protein: 0.4 g;
Salt: 0.03 g
Flavor shot is a concentrate that is mixed with 450g of regular powdered sugar to get ready-to-use flavored sugar
Tastes like salted caramel
Use like powdered sugar.
You can use flavored powdered sugar in meringues, buttercream, macarons, cheesecakes, cakes, cookies, ice cream, marshmallows, mousses and many other types of baking. Only your imagination is the limit!
Ingredients : sugar, natural flavor, anti-caking agent: e341, carriers (maltodextrin, gum arabic). store in a cool and dry place. when opened, it can be kept for 6 months. gluten-free, dairy-free, alcohol-free, nut-free. suitable for vegans and vegetarians.
Nutritional values/näringsvärde per 100g:
Energy/energy: 1680 kj (396 kcal);
Fat/fett: <0.5 g, of which saturated/reserved fats fett <0.3 g;
Carbohydrates/kolhydrater: 98.65 g, of which sugar/varav sockerarter 91.9 g;
Protein/protein: 0.4 g;
Salt: 0.03 g
- Product Colour: Brown
- EAN: 5060537170350
- SKU: 103396954
- Vendor material number: SCFSSC
Payment Methods:
