COMPOSITION OR POWDER MIXTURE FOR PREPARING DECORATIVE SUGAR PASTE (FONDANT, SLIM FONDANT ORNAMENTS, FLOWERS, ELASTIC PASTE, ETC) FOR CAKE ICING AND SIMILARS AND DECORATIVE SUGAR PASTE OBTAINING METHOD

Abstract

The present invention patent deals with the powder composition of decorative paste of the type Fondant to cover cakes and the like such as cupcakes, mini-cakes, biscuit decoration or other types of decorated treats where, notably, said innovative composition powder allows the user to prepare the decorative paste in the desired proportion according to the decoration to be carried out, and, because it is said to be a powder composition, it has a much longer shelf life than those products that are ready for use on the market or homemade version, ensuring greater practicality in handling and resistance to moisture, thus enabling better quality of the resulting Fondant. The powder composition for decorative paste has the following formulation for each 1 kg: 60 to 78% refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant. The decorative paste powder composition has a moisture content of 3% to 5%.

Claims

1. Powder composition for preparing decorative sugar paste to cover cakes and the like, and method for obtaining sugar paste for decoration, more precisely, a powder composition of decorative paste like Fondant or Rolling Fondant to cover cakes and the like such as cupcakes, mini-cakes, cookie decoration or other types of decorated treats; characterized in that the powder composition for decorative paste has the following formulation for every 1 kg: 60 to 78% of refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant; the decorative paste powder composition has a moisture content of 3% to 5%.

2. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the starch in the powder composition is corn or manioc.

3. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the fat of the powder composition is hydrogenated vegetable fat from powdered soy.

4. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the gum of the powdered composition is carboxymethylcellulose (CMC) and bovine gelatin.

5. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the preservative of the powder composition is potassium sorbate.

6. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the emulsifier of the powder composition is sodium stearoyl-2-lactyl-lactate.

7. Powder composition for preparing decorative sugar paste, according to claim 1 and in a preferred option, but not limited to it, characterized in that the anti-humectant used in the powder composition is silicon dioxide.

8. Method for obtaining sugar paste for decoration, from the powder composition of claim 1, characterized in that it comprises the following main steps: 10% increase in humidity with the addition of boiling water at a temperature of 95 to 100 C. to the weight of the powder. first mechanical or manual mixing of the powder and water weight of step a to obtain a homogeneous paste. remaining of the mixture obtained in the previous step for one hour. second mechanical or manual mixing of the product resulting from the previous step, obtaining a smooth and homogeneous paste.

Description

DESCRIPTION OF THE INVENTION

[0024] With reference to the illustrated drawings, the present invention patent refers to a novel POWDER COMPOSITION FOR PREPARING DECORATIVE SUGAR PASTE TO COVER CAKES AND THE LIKE, AND METHOD FOR OBTAINING SUGAR PASTE FOR DECORATION, more precisely it is a powder composition of decorative paste of the type Fondant or rolling fondant to cover cakes and similar items such as cupcakes, mini-cakes, biscuit decoration or other types of decorated treats.

[0025] The composition for obtaining the decorative paste, object of the present patent, in powder presentation, presents the following formulation for every 1 kg: 60 to 78% of refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant. The decorative paste powder composition has a moisture content of 3% to 5%.

[0026] The starch in the powdered composition is preferably, but not limited to, corn or cassava starch.

[0027] The fat in the powdered composition is preferably, but not limited to, the hydrogenated vegetable fat from soybean powder.

[0028] The gum of the powdered composition is preferably, but not limited to, carboxymethylcellulose (CMC) and bovine gelatin.

[0029] An example of a preservative in the powder composition of the present patent can be, but not limited to, potassium sorbate.

[0030] An example of an emulsifier of the powder composition of the present patent can be, but not limited to, sodium stearoyl-2-lactyl-lactate.

[0031] An example of an anti-humectant used in the powder composition of the present invention is silicon dioxide.

[0032] The method for obtaining the decorative paste of the type Fondant or Rolling Fondant using the mechanical preparation (mixer) comprises the following steps:

[0033] a) Adding 10% humidity with the addition of boiling water at a temperature of 95 to 100 C. to the weight of the powder.

[0034] b) First mechanical mixing (mixer) of the weight of powder and water from step a for two minutes at low speed.

[0035] c) Remaining of the mixture from step b for one hour.

[0036] d) Second mechanical mixture (mixer) of the product from step c for one minute at low speed and another minute at medium/high speed.

[0037] Alternatively, the method for obtaining the decorative paste of the type Fondant or Rolling Fondant used by manual preparation occurs through the following steps:

[0038] a1) Adding 10% humidity with the addition of boiling water at a temperature of 95 to 100 C. to the weight of the desired powder.

[0039] b1) The first mixture must be made by kneading until the entire mixture is homogeneous.

[0040] c1) The product obtained from step b1 is put to rest for one hour.

[0041] d1) A second mixture is made by kneading until a smooth and homogeneous texture is obtained.

[0042] After the mechanical or manual mixing steps of the desired weight of the decorative paste powder composition with the volume of boiling water specified in the doser, the product is ready for use and can be laminated by roll or laminating apparatus in order to obtain plates to coat and decorate cakes and pies, make pastilles and modeling, as well as adding pigmentation with food coloring as necessary.

[0043] It is true that when the present invention is put into practice, modifications may be made, without implying departing from the fundamental principles that are clearly substantiated in the set of claims, thus understanding that the terminology used was not intended to limitation.