Mannitol - Pot de 500 g framboise crispy Their unique texture combines: A

Their unique texture combines: A smooth inner surface for a constant flow of preparations

or a torch for unmolding

The tray supports layer cakes up to 5-7 kg depending on weight distribution

même après des milliers d'utilisations

Suitable for intensive professional use

Mannitol - Pot de 500 g framboise crispy Their unique texture combines: ASosa mannitol is a technical sweetener derived from glucose (E421), used to create sugar decorations and structures. Once melted and cooled, it forms an opaque, extremely hard caramel with low moisture retention. Technical characteristics Composition: sweetener mannitol (E421) Anti freezing power (PAC) of 188%, sweetening power (POD) of 60% Melting point: liquefies at 180C Forms an opaque, extremely hard caramel with low moisture retention Lower