Usage: Melt the icing at a maximum temperature of 45°C. Temper to 25-30°C - work with the icing at this temperature. If the icing is too thick, you can dilute it with 100% fat.

Composition: sugar, vegetable fat (palm kernel, palm, and shea), dried whey, cocoa powder with reduced fat content, dried skimmed milk (3.5%), emulsifiers (E322 soy lecithin and polyglycerol polyricinoleate), flavor

Contains allergens in bold

Weight: 500g