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Irca | products and ingredients for bakers and pastry chefs
Recipes
Icing for colomba and veneziana
Recipes
Icing for Colomba and Veneziana
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Step 1
Ingredients
PERSIGOLD
g 1.000
confectioner's sugar
g 500
egg whites
g 600
Preparation
Mix PERSIGOLD and icing sugar in a planetary mixer equipped with paddle attachment then add egg withes gradually until the ideal consistency is obtained.
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