Transferolie Zebra 2-barevná
Popis
Transfer foil size: 40cm x 25cm
Chocolate transfer film with a ready-made print .
With our transfer foils, you can now create your own sweet chocolate creations. The foil can be used for the production of chocolate pralines, candies and chocolate.
Methods:
- Melt the chocolate from 2/3 at 40-45 degrees.
- Add the rest of the chocolate and mix. This cools the chocolate down to 27 degrees.
- Before applying the chocolate to the foil, raise the temperature to a maximum of 32 degrees.
- Spread the chocolate on the foil with a spatula.
- Leave for 2 to 3 minutes at room temperature.
- Then cool the transfer foil in the fridge for 20 minutes and then peel the foil off the chocolate.
Tip:
The melting temperature of the glaze should be max. 50 degrees. The working temperature is 30 - 32 degrees for milk and white glaze, 30 - 33 degrees for dark glaze.
After melting the glaze, always mix well, do not beat - otherwise the glaze will foam.
Making chocolate decorations :
Cut the foil into pieces or strips. Apply a thin layer of frosting or tempered chocolate heated to 30-32°C on the printed side. Bend the coated foil into the desired shape. After the chocolate hardens, peel off the foil. In order for the pattern to transfer completely, it is important to remove the foil immediately after cooling. The colors will now adhere to the frosting. This is how we can decorate our cakes, desserts, pralines, etc. with unusual elements.
2nd method: spread the chocolate all over the transfer oil according to the procedure and after it has cooled and hardened, peel off the foil and break the chocolate into individual irregular pieces.
For cakes or creams:
Place cakes or desserts covered with warm chocolate directly on the foil, face up. After cooling, peel off the foil. Decorations are now directly on the cake or desserts.
For the rolled fondant:
Roll out the rolled fondant as usual. Place the transfer foil on top of the fondant. Place a sheet of baking paper on top and iron over the baking paper with an iron (level 1). Remove the parchment paper and then carefully peel off the foil.
Detailed VIDEO - PROCEDURES on how to decorate using transfer foil with your photo can be found here:
or here:
Ingredients:
thickener: modified starch; Sugar, vegetable fat (solidified), humectant: glycerin.
Durability:
at least 6 months from the delivery of the goods
Nutritional information:
100 g contains on average:
Calorific value 2330 KJ 557 kcal
Fats 40 gz of which fatty acids in total 35 g
Carbohydrates 50 g
Proteins 0 g
of which sugar 50 g
Salt 0 g
