Pakmaya

Pink Sugar Paste (1 kg)

Pink Sugar Paste

Pakmaya

Pink Sugar Paste (1 kg)

Pakmaya Pink Sugar Paste is the perfect choice for covering cakes, cupcakes, and similar products, as well as for creating decorative designs and figures. With its smooth, soft, and elastic texture, it easily takes shape without tearing. It is ideal for pastry chefs looking to achieve professional results in both covering and figure making. Thanks to its quick shaping ability, it offers effortless application and delivers flawless aesthetic results. Pakmaya Pink Sugar Paste is a reliable product that combines quality and creativity in the field of pastry.

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Product Description

Pakmaya Pink Sugar Paste is the perfect choice for covering cakes, cupcakes, and similar products, as well as for creating decorative designs and figures. With its smooth, soft, and elastic texture, it easily takes shape without tearing. It is ideal for pastry chefs looking to achieve professional results in both covering and figure making. Thanks to its quick shaping ability, it offers effortless application and delivers flawless aesthetic results. Pakmaya Pink Sugar Paste is a reliable product that combines quality and creativity in the field of pastry.

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General Information

General Information

Storage Condition

Store in a cool, dry, and odorless environment. After opening the packaging, tightly wrap the remaining dough to prevent it from drying out and losing moisture, and store it in the refrigerator.

Allergen Warning

Contains gluten.

General Information

General Information

Storage Condition

Store in a cool, dry, and odorless environment. After opening the packaging, tightly wrap the remaining dough to prevent it from drying out and losing moisture, and store it in the refrigerator.

Allergen Warning

Contains gluten.

Ingredients

Sugar, glucose syrup, fully hydrogenated vegetable oil (palm), water, humectant (glycerol), wheat starch (gluten), stabilizer (carboxymethyl cellulose), preservative (potassium sorbate), flavoring (vanillin), colorant (cochineal red A).

Ingredients

Ingredients

Sugar, glucose syrup, fully hydrogenated vegetable oil (palm), water, humectant (glycerol), wheat starch (gluten), stabilizer (carboxymethyl cellulose), preservative (potassium sorbate), flavoring (vanillin), colorant (cochineal red A).

Nutrition Information

Nutrition information of 100 g of pink sugar paste
  • Energy
    397 kcal / 1664 kJ
  • Fat
    6,8 g
    • Saturated Fat
      3,7 g
  • Carbohydrate
    86,1 g
    • Sugars
      80,8 g
  • Fibers
    0 g
  • Protein
    0 g
  • Salt
    0 g
  • Energy
    397 kcal / 1664 kJ
  • Fat
    6,8 g
    • Saturated Fat
      3,7 g
  • Carbohydrate
    86,1 g
    • Sugars
      80,8 g
  • Fibers
    0 g
  • Protein
    0 g
  • Salt
    0 g
Nutrition Information

Nutrition Information

Nutrition information of 100 g of pink sugar paste
  • Energy
    397 kcal / 1664 kJ
  • Fat
    6,8 g
    • Saturated Fat
      3,7 g
  • Carbohydrate
    86,1 g
    • Sugars
      80,8 g
  • Fibers
    0 g
  • Protein
    0 g
  • Salt
    0 g
  • Energy
    397 kcal / 1664 kJ
  • Fat
    6,8 g
    • Saturated Fat
      3,7 g
  • Carbohydrate
    86,1 g
    • Sugars
      80,8 g
  • Fibers
    0 g
  • Protein
    0 g
  • Salt
    0 g

Usage Recommendation

It is used for covering confectionery products and creating decorative cake figures. Knead the amount of dough you need by hand to soften it. Roll out the dough with a rolling pin on a clean surface dusted with Pakmaya Starch or Pakmaya Powdered Sugar. Place it over the cake or pastry and press down the edges. (To help the fondant stick better, you can spread a thin layer of cake cream on the cake or moisten it with milk or honeyed water.)

Usage Recommendation

Usage Recommendation

It is used for covering confectionery products and creating decorative cake figures. Knead the amount of dough you need by hand to soften it. Roll out the dough with a rolling pin on a clean surface dusted with Pakmaya Starch or Pakmaya Powdered Sugar. Place it over the cake or pastry and press down the edges. (To help the fondant stick better, you can spread a thin layer of cake cream on the cake or moisten it with milk or honeyed water.)