List of products by brand Saracino

Saracino is a company in England, but so popular that its products have quickly spread all over the world. There is a reason for this, because the excellent quality and a large selection make the masses incredibly attractive for cake artists, confectioners and hobby bakers.

A bad modelling clay is quickly exposed as soon as you start working with it. At first it's hard and crumbly, but kneading it quickly makes it sticky. Rolling it out is incredibly tiring and cracks still appear when you want to cover a cake with it. Most of the time, they just taste of sugar or leave an unpleasant aftertaste on the tongue. All these problems can be easily avoided by choosing a higher quality paste, for example from Saracino!

Quality comes first here, the processing must be very simple and this at a reasonable price. The Pasta Model was created with these demands in mind and has been improved year after year. Saracino is in constant contact with cake artists and confectionery professionals to find out what new demands are emerging or how they could make their modelling clay just that little bit better.

There is no palm oil in the modelling clay from Saracino, instead high-quality cocoa butter and a little sunflower oil are used, which ensures a smooth texture. It also makes the clay a little more resistant to higher temperatures and humidity. Only the best Italian sugar finds its way into the modelling clay from Saracino. Double grinding makes it particularly fine, which prevents lumps. We also experiment with the liquid content, because the coating of a cake should not dry out right away and it is also an advantage when processing if the mass remains malleable for longer. But a little more moisture is not enough, it also has to be well bound and distributed so that it doesn't evaporate straight away, Saracino has done an excellent job of this.

Finally, one of the most important ingredients. Sugar and fat are not enough to make a modelling clay, you need a binding agent that optimally combines the other ingredients and makes them into a kneadable and mouldable mass. Many brands use substances such as xanthan gum for this purpose because they are very cheap. However, the elasticity often leaves a lot to be desired, an unpleasant aftertaste remains after eating or small balls of binding agent form, which really have no place in fondant. Saracino has opted instead for Traganth. This is a little more expensive, but it does not affect the taste, the mass becomes stretchy and tears much less.

With all these excellent properties, it is no wonder that so many professionals like to use the modelling clay from Saracino. To share this joy with others. Saracino is always organising or sponsoring cake decorating competitions. In the gallery on their website, they show numerous examples of competitions and exhibitions. So if you need a little inspiration or want to marvel at the marvels from the world of cake artists, you can spend hours here.

Pasta Model

We are big fans of the Pasta Model ourselves. It combines the best features of a modelling clay and is absolutely inexpensive. Because of its composition, it is particularly suitable for modelling figures, making sugar flowers or moulding with embossers and silicone moulds.

Fresh out of the package, the mass is still relatively hard. If you tear off a small piece and knead it a little, it quickly becomes soft and malleable. Now it is very elastic, tear-resistant and smooth. If desired, a little gel colour can be added. If you want to put two individually shaped pieces of a mould together nicely, the border of the pieces can be rubbed together nicely with your finger, as long as they have not dried up and hardened again. The remaining mass is simply stored again in the container. Well closed, it hardly comes into contact with air, and due to its composition, only a very small amount of the bound water evaporates. So the next time you model it, it will be just as fresh and malleable as the first time!