MyBake Ice Spray 400 ml
Product ID: 16232
Product Code: MY2752
SKU: MY2752
UPC: 8684224002792
EAN: 8684224002792
Weight: 0.45kg
Location: 010426/01.04.2029
Availability: 11
Price:
8.90 € | 17.41 лв
Ex Tax: 7.42 € | 14.51 лв
Ex Tax: 7.42 € | 14.51 лв
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MyBake Cooling Spray is a professional aerosol confectionery product designed for the rapid and localised cooling of chocolate, sugar decorations and other suitable confectionery elements. The spray helps accelerate the setting process and makes it easier to create, assemble and secure precise decorative pieces.
The product is particularly useful when working with chocolate figures, moulded pieces, ornaments and individual components where a selected area needs to be cooled quickly. Its rapid action helps stabilise details and reduces the waiting time between different stages of the decorating process.
The cooling spray is a practical tool for professional cake studios, chocolatiers and experienced home decorators. Its aerosol format allows the product to be directed towards a specific area without placing the entire decoration in a refrigerator or freezer.
Main features
- Rapid cooling effect – helps lower the temperature of a selected area quickly.
- Localised application – allows only the required element or area to be cooled.
- Supports setting – helps stabilise chocolate and sugar decorations.
- Professional product – suitable for cake studios, chocolatiers and experienced decorators.
- Aerosol format – provides quick and precise application.
- Ready to use – no mixing, dilution or additional preparation is required.
- Practical size – 400 ml can suitable for multiple applications.
Product details
- Brand: MyBake
- Product type: confectionery cooling spray
- Action: rapid localised cooling
- Volume: 400 ml
- Format: aerosol spray
- Intended use: cooling and stabilising suitable confectionery elements
- Propellants: E943a, E943b and E944
- Quantity in the package: 1 piece
Applications and ideas for use
MyBake Cooling Spray is intended for situations where a chocolate or sugar decoration needs to be cooled and stabilised quickly. It allows the decorator to work on a specific area without interrupting the entire decorating process.
- For rapidly cooling chocolate decorations.
- For stabilising chocolate figures, ornaments and moulded pieces.
- For supporting the joining of separate chocolate components.
- For accelerating the setting of chocolate details.
- For working with pralines, chocolates and chocolate moulds.
- For cooling small sugar and isomalt elements when permitted by the material and technique.
- For securing decorative parts during assembly.
- For creating and stabilising three-dimensional confectionery designs.
- For professional use in cake studios and chocolate workshops.
- For precise repairs and finishing work on completed decorations.
Directions for use
Before use, carefully read the directions and warnings on the original packaging. Make sure that the element being treated is placed on a stable working surface.
Hold the can in the position recommended by the manufacturer and direct the spray towards the area that needs to be cooled. Apply using short, controlled bursts without directing the spray continuously at one spot.
Work gradually and observe the condition of the decoration. Excessive cooling may make certain fine or fragile elements more susceptible to breakage.
After cooling, allow the element to stabilise before touching, moving or proceeding with the next stage of decoration.
Practical tips
- Perform a preliminary test on a small or separate element.
- Use short and controlled bursts.
- Direct the spray only towards the area that needs to be cooled.
- Do not excessively cool the same spot.
- Work on a stable and protected surface.
- Use the product in a well-ventilated area.
- Avoid direct contact between the cold spray and the skin.
- Do not direct the spray towards the face, eyes or other people.
- When working with fine decorations, allow the element to stabilise before moving it.
- Follow the manufacturer’s instructions stated on the original can.
Suitable for
- Chocolate figures and ornaments.
- Pralines, chocolates and chocolate moulds.
- Chocolate plaques, strips and decorative panels.
- Sugar and isomalt elements when permitted by the technique.
- Assembling three-dimensional chocolate designs.
- Securing small decorative components.
- Professional cake studios.
- Chocolate workshops and demonstrations.
- Experienced home bakers and decorators.
- Quick adjustments and finishing work.
Product benefits
MyBake Cooling Spray saves time when working with chocolate and other suitable confectionery decorations. Instead of placing the entire element in a refrigerator or freezer, the product allows only the area requiring stabilisation to be treated.
Localised cooling is especially useful when assembling complex three-dimensional structures, securing small details and making rapid adjustments to completed designs.
The aerosol format allows precise direction and controlled application. This makes the spray a practical professional tool when speed and accuracy are particularly important.
Professional application ideas
- Assembling chocolate figures – for faster stabilisation of joined components.
- Working with chocolate moulds – for locally accelerating the cooling process.
- Securing ornaments – for stabilising small decorative elements.
- Three-dimensional designs – for treating individual joints and supporting points.
- Quick adjustments – for cooling a specific area without treating the entire product.
- Demonstrations and training – when waiting time needs to be kept to a minimum.
Ingredients
Propellants: E943a, E943b and E944.
Propellant mixture
E943a – butane; E943b – isobutane; E944 – propane.
Storage
- Store in a dry and well-ventilated place.
- Protect from direct sunlight.
- Keep away from heat sources.
- Do not expose the can to high temperatures.
- Keep away from fire, sparks and hot surfaces.
- Do not store in a humid or corrosive environment.
- Keep out of reach of children.
- Follow the storage conditions stated on the original packaging.
Important information
This product is intended for professional confectionery use. Use it only as intended and follow all directions and warnings stated on the original packaging.
The can is pressurised and contains extremely flammable propellant gases. Keep away from fire, open flames, sparks, hot surfaces and other sources of ignition.
Do not smoke while using the product. Do not spray onto an open flame or another source of ignition.
Do not direct the spray towards the face or eyes. Do not directly inhale the aerosol and use the product only in a well-ventilated area.
Avoid direct contact between the spray and the skin, as intense localised cooling may cause a cold injury.
Do not pierce or burn the can, even after use. Do not expose the packaging to high temperatures.
MyBake Cooling Spray 400 ml is a practical professional tool for rapidly and locally cooling chocolate and other suitable confectionery elements. It supports the securing, assembly and stabilisation of decorations while saving time during the creation of complex and precise confectionery designs.
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