Categories

Wonder MERINGUE & CHOCOLATE Transfer Sheets A4 size - 24 sheets

Bake Print
Wholesale Pricing apply or login
SKU
121900100
Weight:
1.00kg
Shipping:
Calculated at checkout
Minimum Purchase:
1 unit(s)
Availability:
  Low Stock

  Product Description

Wonder MERINGUE & CHOCOLATE Transfer Sheets A4 size - 24 sheets

Create your own meringue and chocolate transfers using the Bake Print wonder sheets. 


Print your chosen design onto the transfer sheets, pictures, logos or patterns work well. Leave the transfer sheet to dry,  pipe on your meringue mixture and cook for 2 - 3 hours.  


Storage: Store flat in a cool, dry place away from direct sunlight.  


Ingredients: modified starches (E1422, E1412), white sugar, stabiliser (E414), emulsifier (E435), preservative (E202), humesctant (E422), water. 


Recommended meringue recipe 
Ingredients: 250g sugar, 100g egg white (approx. 3 egg whites), 1 spoon icing sugar
Method: 
1. Please sugar and egg whites in a bowl and place bowl on a pot of boiling water
2. Stir the sugar and egg whites until all sugar dissolves (about 10 minutes)
3. Remove mixture from heat, transfer to mixing bowl and beat on fast speed for approximately 10 minutes. 
4. Add icing sugar and beat for another 2 minutes
5. Transfer meringue mixture to piping bag


Tips for piping and printing on meringues
1. Define printer with 'mirror printing' and then print the sheet
2. Allow the sheet to dry for 15 minutes after printing to ensure colour does not smudge
3. Place the transfer sheet on baking tin with print side facing up
4. Pipe meringue onto the sheet
5. Place meringues in pre-heated oven at 70 degrees celsius
6. Bake for 2 hours, leaving oven door slightly open during baking
7. Remove meringues from oven and separate from transfer sheets immediately


Printing on chocolate
The process for transferring an image onto chocolate is the same as for meringue, apart from the chocolate tempering process. 
It is possible to work with coloured chocolate but it is recommended to work only with light colours to ensure the print shows up effectively. 


Tips for printing on chocolate
1. Define printer with 'mirror printing' and then print the sheet
2. Allow the sheet to dry for 15 minutes after printing to ensure colour does not smudge
3. Place the transfer sheet on baking tin with print side facing up
4. Gently spread or pipe chocolate onto the transfer sheet
5. Place chocolate in the fridge for 10-15 minutes
6. Remove chocolate from the fridge and and peel off the transfer sheet

  FIND SIMILAR PRODUCTS BY CATEGORY

RELATED PRODUCTS

CUSTOMERS WHO BOUGHT THIS PRODUCT ALSO BOUGHT

Pages

Categories

Popular brands