INGREDIENTS:
Vegetable Oils (Palm Oil – Palm kernel Oil – Coconut Oil) – Milk Protein – Glucose Powder Dextrose – Emulsifiers – Stabilizers
PREPARATION:
-Add 1000 gm of the topping cream with 400 gm sugar to (2-2.5) 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
