• PME Glycerine is mainly used to prevent a very hard set with royal icing but can also be added to cake recipes to keep your baking moist for longer.
  • Glycerine also helps to prevent sugar crystallization in candy making.
  • To prevent royal icing from setting too firm on your home bakes add 1 teaspoon of Glycerine per 500g (1 lb) icing after the icing forms stiff peaks.
  • When adding to cakes, use 1 teaspoon of glycerine per 100g flour.
  • The secure twist capped bottle contains 35 g (1 ΒΌ oz) of Glycerine.