Step 1Cook sugar, water and LEVOSUCROL at 110°C and pour into a planetary mixer equipped with whisk.Phase 2Mix separately with a whisk water, JOYPASTE and JOYDESSERT NEUTRO PREMIUM and then add  to the sugars mixture. Whip in a planetary mixer with whisk at medium speed up to cooling, about 25 minutes. Pour the mixture into silicone moulds or in steel circles with silicone bottom. Place in refrigerator for at least 3 hours. Remove from moulds and dust with BIANCANEVE PLUS. Shape as desired and roll up again in BIANCANEVE PLUS.Dosage with other pastes:Joypaste Mint: g 60-70Joypaste Bubblefan: g 60-70Joypaste Light blue: g 65-75Joypaste Vanilla: g 50-60Joypaste Tiramisù: g 180