Squires Kitchen Instant Mix Extension Icing Specialist Sugar 250g
- Description
- Reviews
- Ingredients
- How To's
This professional-standard Squires Kitchen Instant Mix Extension Icing contains glucose and free-range pure egg albumen for added strength and stretch, allowing you to create fine extension work with ease.
Pipe exquisite extension work (also known as bridge work) on wedding cakes and competition-standard pieces with this extra-fine icing. Just add water to this high-quality instant mix icing for easy, consistent results and the handy resealable pack keeps the icing sugar fresh for your next project.
Pipe exquisite extension work (also known as bridge work) on wedding cakes and competition-standard pieces with this extra-fine icing. Just add water to this high-quality instant mix icing for easy, consistent results and the handy resealable pack keeps the icing sugar fresh for your next project.
Sugar; Free-range Egg Albumen; Glucose; Citric Acid; Anti-caking Agent: Calcium Phosphate
ALLERGY ADVICE: For allergens see ingredients in Bold.May contain traces of Nuts.
DIETARY GUIDE: No gluten-containing ingredients & Suitable for vegetarians.
ALLERGY ADVICE: For allergens see ingredients in Bold.May contain traces of Nuts.
DIETARY GUIDE: No gluten-containing ingredients & Suitable for vegetarians.
Unmixed: Store in a cool, dry place away from moisture. Mixed: Wipe away any residue from the sides of the bowl, then double wrap the bowl with cling film or store in an airtight container. Refrigerate and use within 1 week. Always re-beat before use.
1. Sift the contents into a mixing bowl
2. Add 35ml of cooled, boiled water
3. Mix at the lowest speed in an electric mixer (not a food processor) for approximately 15 minutes
4. Leave to stand for 30 minutes
5. Beat again slowly for approximately 1Ð2 minutes
6. The icing is now ready to use
1. Sift the contents into a mixing bowl
2. Add 35ml of cooled, boiled water
3. Mix at the lowest speed in an electric mixer (not a food processor) for approximately 15 minutes
4. Leave to stand for 30 minutes
5. Beat again slowly for approximately 1Ð2 minutes
6. The icing is now ready to use
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