INGREDIENTS:
Vegetable Oils -Skimmed Milk Powder – Emulsifiers – Stabilizers
PREPARATION:
-Add 1000 gm of the topping cream with 400 gm sugar to 2 litres of ice water.
-Whip the mix for 7 – 10 minutes until reach required dough.
STORAGE CONDITIONS:
-Company is not responsible for bad storage.
-Store in a cool dry place below 25 °C
