Usage: each icing dissolves at a max temperature of 50°C. It is tempered at 25-30°C - this is the temperature to work with the icing. Higher temperature during melting damages the structure of the icing - resulting in lumps, etc. This icing also has a content of trans fatty acids well below the norm, i.e. 0.2%.

Composition: sugar, hardened vegetable fats, skimmed milk powder (10%). Cocoa powder with reduced fat content (4%),
emulsifier (E322 soy lecithin), flavor

Possible traces – milk and nuts.

Weight: 500g