Meri-White 100g

Product Information

Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose. For easy outlining, we suggest using a round #3 or #4 tip. This tip size gives you better control without putting too much stress on the decorating bag. Fine lines and detailing can be piped with a thin round #1 or #2 tip.

This is a pure white icing that dries to a smooth, hard, matte finish and it is the most traditional of all icings. Classically it is made with egg whites and icing sugar however we would always recommend using Meri-White because by using this pasteurised egg white you eliminate any potential health risks associated with using fresh egg white and you also achieve more consistent results. If you prefer you can buy a powder mix or ready-made royal icing in tubs. Please do not throw any incorrect items as we may ask you to return it to us – we will, of course, cover the cost of your postage in these circumstances. We allow a 14-day period for any unwanted goods to be returned to us in their original condition. This is in line with all domestic web or telesales policies.Ingram Brothers produce Vanilla flavoured confectioners cold custards. Cold custards are the perfect addition for any filling. These custards are ready to use within one minute of mixing with either cold milk or water. When custard is made it will not weep or separate even after two days and is deep freeze stable, provided the following recipe is adhered to.

Prepared as is, our royal icing recipe will result in stiff consistency icing. If you need stiffer icing, prepare the royal icing recipe with 1 tablespoon less water. Mix ingredients together in a bowl then whisk for one minute. The custard is then ready to use. Leave the cold custard to stand for a few minutes to obtain an even better flavour. A firmer custard for baking can be achieved by slightly increasing the powder. Mix the custard and cold water with a hand whisk. Transfer to a bain marie and heat to the required temperature. The custard is then ready to use, suitable for sweets and dessert. Skinning will not occur if the pan is covered.

Emulsifiers

does not contain nuts butproduced in an environment where marzipan is also handledso we cannot guarantee free of any nut traces

Royal icing can be prepared to stiff, medium or thin consistency, all by adjusting the water or sugar content.Gluten confusion - contains wheat starch but we're advised that wheat is only the source of the refined starch and that Meri-white does not actually contain wheat or gluten - to avoid any misunderstanding we're taking the view that it is not not gluten free Mallow mix is an injectable filling medium perfect for doughnuts or muffins. This productis produced in a concentrated form allowing for flexibiltiy and diversity within your product range, as varieties of colour and flavour can be added. The concetrated form allows for economic gains to be made, helping to keep your final product competitive. The mix simply requires added water and then beating. Mallow mix is perfect to keep up to date with the Smores trend. Mallow mix isa fat free product and suitable for vegetarians. Heat icing in a bain marie to 45°C / 49°C. Keep stirring continuously, dip and flip. Allow to air dry for approximately 20 minutes. Overheating dipping icing will destroy the product. Ingram Brothers can produce sugarpaste to meet individual applications. Ideal for moulding and automatic sheeting requirements. The perfect addition to any celebration cake.