Direction to use:
Cold glaze – smooth jelly – ready to use.
Sugar - Glucose - Fructose syrup - Water - Cocoa powder - Jellifier: Agar - Acidifier: Citric acid - Preservative: Potassium sorbate.
To glaze mousses or tarts and to dip fruits. Can also be used as a filling.
Take the needed quantity of nappage, colored and flavored as desired.
Stir slowly to avoid air bubbles.
Spread over the pie with a brush or a spatula.
Made to stay 24 hours on fruits at 40F.
Case: 1 / 8.8 lbs (4kg)
Size (in): L 9.4" x W 9.4" x H 5.1"
GW (lbs): 9.3