Ingredient: white sugar, whole milk powder, cacao powder, cocoa butter substitute, flavor,
soybean phospholipids.
Use: 1. For making all kinds of bakery products (Bread, cake and, dessert, etc).
2. For making chocolate models and handwork chocolate.
3. Seasoning (Can mix in cake, biscuit, dough and cream).
4. For dim sum, bread topping and filling.
5. Mix with drupe for making dim sum.
Dosage:According to different taste.
Preservation: Put in the shade, optimal temperature is 20-25°C. After tearing open, please keep in airproof container.
Producing Date: See the seal
Shelf Life: 24 Months
Melting Method: 1. Heat up or use Chocolate Melter.
2. 45°C – 50°C is appropriate, preventing steam to infiltrate.
3. Operating Condition: 20°C – 25°C, it’ll be best below humidity 60%.
Net: 1Kg |
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