Chocolate compounds slab ideal for BakinWhoig Home made chocolates , Cakes , Muffins , Brownies , Cookie. The compound is suitable for Bakery Products, Ice Creams, Confectionery Sweets, Making of Pralines, Mousses, Candies, Cake Toppings, Milk shakes etc. Store in a cool, hygienic and dry place. Best before 12 months from manufacture Intended for institutional use as raw material.
Ingredients: Sugar, Hydrogenated Vegetable Fat, Milk Solids, Emulsifier (Ins 492, Ins 322, Ins 476) Contains Added Flavour: Nature Identical Flavouring Substances (Vanillin) Contains Soy And Milk.
Directions For Use: When Using Van Leer White Compound, No Tempering Is Required. Simply Melt At 45°C (In A Microwave Or A Double Boiler) And Use In Your Preparation. If Used For Coating, Apply The Melted Compound Directly And Let Cool-The Shine Is Perfect! The Van Leer White Compound Is Also An Ideal Solution To Obtain Shavings To Decorate Your Pastry Creation
Store In A Cool, Dry, Hygienic Place & Away From Direct Sunlight & Strong Odours.
Intermediate Product-Not For Direct Consumption, Use Only As Raw Material.
PLEASE NOTE: DEPENDING ON THE WEATHER CONDITIONS, THE COMPOUND SLABS MAY MELT, WHILE IN TRANSIT. PLEASE REFRIGERATE BEFORE USE AND ALLOW IT TO SOLIDIFY AND ONLY THEN UNPACK.
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Return Policy: All products are non-returnable/ refundable.