FONDANT SUGAR This product is obtained uniquely from top-quality sugar. It is specially suitable for glazing baked products, puff pastry, cassata and for praline fillings. It melts when heated in the microwave or in a bain-marie and can be diluted with water - 5 to 50 grams per kilogram - to obtain a runnier texture. This fondant can be flavoured or dyed using water-soluble or powder colourings. QUICK FONDANT Ready-to-use creamy fondant for cake and biscuit icing and for the preparation of buttercream. Thanks to its composition, this fondant guarantees great performance at both freezing and cold temperatures for a long time. It melts when heated in the microwave or in a bain-marie and can be diluted with water - 5 to 30 grams per kilogram - to obtain a runnier texture. Thanks to the great amount of air it incorporates, an excellent buttercream can be obtained by simply whipping 1 kilogram of Quick Fondant and 1 kilogram of soft butter. Quick Fondant can be flavoured to taste. ICING SUGAR AND VANILLA-FLAVOURED ICING SUGAR Moisture proof powders are great for frozen products, fresh pastry, deep-fried pastry and moist pastry. A special fat-coating process makes these powders fully moisture proof. It is advisable not to use them on hot products (above 25°C). MOISTURE PROOF COCOA POWDER This moisture proof cocoa powder is great for frozen products, fresh pastry, deep-fried pastry and moist pastry. A special fat-coating process makes these powders fully moisture proof. It is advisable not to use it on hot products (above 25°C).