Mould for pralines and edible decorations doves

Spread mixture for making snow pastries, Indian pastries, fillings for kremroli, laskonek. Supplied weight 5000g

Manufacturing procedure.

White cream - 100g eibumin+770g drinking water - mix, leave to stand while whisking add 620g crystal sugar. Slowly pour the sugar liquor (1230g crystal sugar + 310g drinking water - boil to a chain) into the whipped mass, add 70g vanillin sugar when poured.

Baked mass

- Hazelnuts - 100g eibumin + 765g water- mix, leave to rest and add 620g crystal sugar while whisking. Slowly pour the sugar solution (1230g crystal sugar + 310g drinking water-boil to a chain) into the whipped mass, after pouring in 480g caster sugar + 1080g kernels (coconut, grated nuts, almonds)

- marshmallows - 100g eibumin + 770g drinking water - mix, leave to rest and add 620g crystal sugar while whipping. Slowly pour the sugar solution (1230g crystal sugar + 310g drinking water-boil to a chain) into the whipped mass. After pouring, add 785g of caster sugar to the whipped mass.

Dry the baked products at 110-140°C for 45 minutes - depending on the type of oven.