Ingredients

Group Ingredients
Ingredient
KG
Actiwhite
0.100
Water (Luke Warm)
1.000
Castor Sugar
2.000
Total Weight: 3.100

Method

Place water and Actiwhite into a mixing bowl. Mix thoroughly to disperse. Leave to stand for ±10 minutes. Add sugar, whisk ±7 minutes on fast speed until maximum volume is obtained. Pipe as required onto SILICONE RELEASE PAPER. Dry out at 110°C for ±3 hours or in a cooling oven overnight.
For Royal icing use 65 grams Actiwhite per 500 grams of water.

Ingredients

Group Ingredients
Ingredient
KG
Actiwhite
0.100
Water (Luke Warm)
1.000
Castor Sugar
2.000
Total Weight: 3.100

Method

Place water and Actiwhite into a mixing bowl. Mix thoroughly to disperse. Leave to stand for ±10 minutes. Add sugar, whisk ±7 minutes on fast speed until maximum volume is obtained. Pipe as required onto SILICONE RELEASE PAPER. Dry out at 110°C for ±3 hours or in a cooling oven overnight.
For Royal icing use 65 grams Actiwhite per 500 grams of water.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery