Extra white glaze to decorate pastries

Ingredients: Sugar, glucose syrup (wheat), water

Use :

Heat up in a double boiler, microwave oven, or steamroom about 86° to 95°F (30° to 35°C). To improve smoothness, gloss and hold, add 5 to 10% of 30° Baumé syrup (staboline).

Net weight: 1 kg

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