Recipe puts smoother icing on the cake
Now re-branded under its confectionery brand name, CSM says its Craigmillar Wrap Ice doesn't stick to packaging and is ideal for bakers looking for good product stability and unspoiled presentation throughout the packaging process and in display.
Further improvements include better consistency for ease of application to buns or cakes and more smoothness for appealing presentation to consumers.
The product is freeze-thaw stable, which gives bakers time-saving batch production opportunities and flexibility in use. The new recipe offers a natural vanilla flavour and a smoother texture.
"We have improved Wrap Ice to give bakers a better all-round product at no extra cost. And we've retained existing features: it still sticks to the bun and not the packet," says Mattia Menni, product manager, CSM UK.
