Pasta di Zucchero Marrone 300 g (Box 12 x 300 g - 3.6 kg) — Floreal

Floreal brown sugar paste: ready-to-use covering and modelling fondant

Floreal brown sugar paste is a ready-to-use, pre-coloured covering and modelling fondant for decorated cakes, cake design and modeling. Each box holds 12 sealed bars of 300 g (total 3.6 kg), gluten free, with 402 kcal per 100 g. Made in Italy by Floreal, a Milan company specialised in artistic pastry decorations since 1961, it offers a soft, elastic, non-sticky texture and a deep brown colour ready to use without mixing in any colouring.

What sugar paste is

Sugar paste (rolled fondant) is a smooth, malleable sweet dough made mainly of sugar and glucose syrup, used to cover cakes with a flawless surface and to model figures and decorations. It is the signature material of cake design: it can be rolled into thin sheets to drape over a cake or shaped by hand and with cutters into three-dimensional decorations. The brown shade is the most versatile for naturalistic work, from wood and bark effects to animals and rustic themes.

The producer: Floreal

Floreal was founded in Milan in 1961 and is today a reference point in Italy for edible pastry decorations: sugar and royal-icing flowers, pastillage, wafer decorations, chocolate decorations and fondant name tags. The company produces in Assago, near Milan, and combines quality, innovation and family values with rigorous product testing. This sugar paste is part of its professional covering and modelling range, formulated for consistent, reliable results in busy pastry kitchens.

Characteristics

The texture is soft and pliable yet firm enough to hold detail: it warms quickly between the hands, rolls out smoothly to 2-3 mm and stretches over a cake without cracking or tearing. The non-hydrogenated vegetable fats keep it elastic and non-sticky, so it does not dry out too fast while you work. The brown colour is uniform and intense, ready to use straight from the pack, which saves the time and uncertainty of tinting white paste by hand.

Technical specifications

Each box contains 12 individually wrapped 300 g bars for a total of 3.6 kg. The recipe is based on sugar (70%), glucose syrup and non-hydrogenated vegetable oils and fats, with thickeners, modified starch and food colours. Nutritional values per 100 g: 1702 kJ / 402 kcal, 7 g fat (of which 1 g saturates), 85 g carbohydrate (of which 80 g sugars), 0.2 g protein, 0.2 g salt. The product is certified gluten free and may contain traces of egg, milk, soya and nuts.

Professional uses

Use the brown paste to cover celebration and themed cakes with a smooth, matte finish; to model logs, branches, bark and tree trunks for woodland and Christmas cakes; to shape animals, teddy bears and figurines; to create chocolate, coffee and earth-tone details; and to cut out plaques, ribbons and appliqués with cutters and plungers. Roll it to 2-3 mm for covering and slightly thicker for modelling. Brush the cake with gelatine, jam or buttercream first so the paste adheres, then smooth with a fondant smoother.

Pairings and complements

The brown sugar paste pairs naturally with white and coloured Floreal sugar pastes for contrast, with edible food colours to create custom shades, with icing sugar to dust the work surface and prevent sticking, and with cake boards for a clean presentation. For details and adhesion, pair it with edible gelatine or edible glue. It works on sponge cakes covered with buttercream or ganache.

Common mistakes to avoid

Do not roll the paste on a dry, unfloured surface (it sticks and tears): dust with icing sugar or cornstarch. Do not apply it over a wet or warm cream (it dissolves): use a thin, set layer of jam or buttercream. Do not let it dry uncovered while working (it crusts): keep unused paste tightly wrapped. Do not refrigerate a covered cake uncovered in a humid fridge: condensation makes the surface sticky and dull.

Storage and shelf life

Store in a cool, dry place away from heat sources, at room temperature. Keep the bar tightly closed after opening to prevent it from drying out. No cold chain is required, which makes it ideal for stock at pastry labs and bakeries.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As a dry ambient product it travels on standard parcel service, perfect for restocking. Service tailored for pastry labs, bakeries, restaurants, hotels, gelato shops, Italian grocery stores and home cake designers.

Who it is for

Designed for pastry chefs, cake designers, bakeries, hotels, catering kitchens and demanding home decorators who need a reliable, ready-coloured brown fondant in a practical food service format.