Caramel Dipping Icing is a dipping icing for doughnuts, cookies, eclairs etc. Requires only to be melted in a bain marie or microwave to 38ºC to 40ºC, dip and decorate as required.
(Damaged packaging can result in product contamination. Prevent exposure to air, or strong vapour to maintain organoleptic and sensory properties of the product.).
Cool and dry conditions
270 days
Icing
Milk, Soya
As required.
Sucrose, Vegetable Fat (Hydrogenated Coconut Kernel), Vegetable Fat and Oils [Hydrogenated Palm Kernel, Emulsifiers (E492) (E322 – Sunflower)], Hydrogenated Palm Fat, Full Cream Milk Powder (Cow’s Milk), Skim Milk Powder (Cow’s Milk), Cocoa Powder, Vegetable Oil [Canola/Sunflower (BHT) Seed], Modified Cellulose, Emulsifier (E322) (Soya) and Flavouring
As required.
Sucrose, Vegetable Fat (Hydrogenated Coconut Kernel), Vegetable Fat and Oils [Hydrogenated Palm Kernel, Emulsifiers (E492) (E322 – Sunflower)], Hydrogenated Palm Fat, Full Cream Milk Powder (Cow’s Milk), Skim Milk Powder (Cow’s Milk), Cocoa Powder, Vegetable Oil [Canola/Sunflower (BHT) Seed], Modified Cellulose, Emulsifier (E322) (Soya) and Flavouring
