Miroir Glassage Noir Bucket 5Kg EU

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Icing techniques

There are several techniques available to you: with a spatula, a ladle or a spray gun. For smaller pieces (bites, small cakes), it is also possible to dip them directly into the icing.


The spray technique is mainly used to create a velvet effect or projected effects on your dessert. Please note that all our icings are suitable for use with a spray gun. Simply add 10% to 15% water to the icing and heat to a maximum of 65°C before spraying on a frozen surface.


Ready-to-use hot glaze, ideal for complete glazing of non-horizontal surfaces (domes, cubes, ...) with exceptional shine. 

  • Chocolate flavor
  • For mousses, bavarois and desserts
  • Stays on the sides without sinking
  • Allows you to completely ice your desserts
  • Easy to use
  • Freeze/thaw stable
  • Very good hold on products
  • Does not flow
  • Great flexibility as it is specially adapted to the addition of colorants/glitters
  • Intense black shine