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Ingredients
4.53kg
Sudzucker Icing Sugar 25kg
80g
Full Cream Milk Powder
1.02kg
Gamma AV White Cake Margarine RSPO MB
910g
Sudzucker Icing Sugar 25kg
400g
Glucose
740ml
Water
680ml
Plain Chocolate (melted)
Chocolate Colour
Method
Place the largest portion of icing sugar and the milk powder in a machine bowl fitted with a beater
Place the Gamma margarine, icing sugar, glucose and water into a suitable container and heat to 160°F
Add two thirds of this blend to the icing sugar and the milk powder in the mixing bowl
Mix until smooth, add the remainder of the blend and clear on slow speed.
Add the melted chocolate and blend well together on slow speed.
