Sweet Artist Sugar Paper Sheets – Pack of 25
Designed specifically for the European market and complying with the latest regulations on the use of food coloring, Sweet Artist fondant sheets are the best formula available. Their smooth, white, opaque finish guarantees high-definition edible prints with vibrant colors, ideal for creating toppers for cakes, pastries and desserts. Their quick drying makes them perfect for edible printing companies and bakeries in Europe.
Main Features :
- Size: A4 sheets (210 mm x 288 mm) with plastic backing.
- Quantity: 25 sugar leaves per pack.
- Weight: Approximately 35 g per sheet.
- High quality prints: Smooth, white and opaque results for vibrant edible prints.
- EU Compliance: Formula that complies with European regulations.
- Allergen-free: Gluten-free, nut-free, dairy-free. Suitable for vegetarians and vegans.
Ingredients :
Starch, maltodextrin, sugar, glycerin (E422), dextrose, water, coconut oil, gelling agent: cellulose gum (E460i, E466), gum arabic (E414), emulsifiers (E471, E475, E435), anti-caking agent: tricalcium phosphate, flavor, citric acid (E330), preservative (E202).
Manual :
- Before use: Make sure the ice sheets are at room temperature. Do not remove the plastic support before printing.
- Printing: Load the sheet into the rear tray of the edible printer with the plastic strip down and the sugar paper side facing you.
- Application: After printing, allow to dry completely before handling. Apply to a cake or edible surface using a little water on the back of the sheet (avoid getting the front wet).
- For wet surfaces: For surfaces like buttercream icing, add a thin layer of fondant behind the sheet to extend its life.
Storage :
- Before printing: Store the sheets flat in a cool, dry place, away from direct light.
- After printing: Store printed sheets in airtight packaging as soon as possible.
Benefits :
- Compatible with edible printers for crisp, vibrant prints.
- Ideal for cakes, cookies, cupcakes and other edible creations.
- Adapted to the needs of professional and amateur pastry chefs.
