White Velvet Spray: the velvet effect in one can
Flor White Velvet Spray is a cocoa butter aerosol that gives mousses, semifreddo and entremets the unmistakable velvet finish you see in the best pastry shop windows. Sprayed onto a frozen surface, the cocoa butter sets on contact and forms a matte, even micro-texture. 100 ml can (77 g), gluten free, free from azo dyes (AZO free).
What the velvet effect is
The velvet (or flocking) effect is obtained by spraying liquid cocoa butter onto a very cold dessert. The thermal shock between the warm butter and the frozen surface makes thousands of micro-droplets solidify instantly, creating that soft, suede-like coating typical of modern patisserie.
The producer: Floreal, Milan since 1961
Flor is a line by Floreal, an Italian company founded in Milan in 1961 and specialised in artistic decorations for patisserie, gelato and confectionery. Decades of know-how in edible decoration stand behind every can.
How to use it (professional method)
Shake well. Warm the can to a temperature between 20 and 35 °C. Spray an even coat from a distance of around 20-25 cm onto the cold surface to be finished, which must come straight from the blast chiller. Work quickly and in a single direction for a uniform result.
Professional uses
- Finishing single-portion mousses and entremets
- Coating semifreddo and frozen cakes
- Matte effect on chocolate pralines and bonbons
- Decorating modern plated desserts
- Display-case presentation for pastry shops and gelato parlours
Storage and safety
Store at room temperature between 20 and 25 °C, protected from sunlight; do not expose to temperatures above 50 °C. Aerosol extremely flammable: keep away from heat sources and flames, do not spray on hot surfaces, keep out of the reach of children.
Logistics and delivery LAPA
LAPA ships pastry raw materials throughout Switzerland from its central temperature-controlled hub in Embrach (Zurich). Our own fleet delivers to Zurich, Winterthur, Bern, Basel, Lucerne, St. Gallen and Aargau; for Ticino, French-speaking Switzerland, Graubünden and alpine areas we deliver in 24-48 hours via certified partner couriers (Swiss Post, Planzer, Galliker, Camion Transport).
Who it is for
Pastry shops, pastry laboratories, gelato parlours, restaurants and hotels looking for a fast, professional finishing tool for their desserts.
