|
Dipping compounds are made from cocoa powder, sugar, vegetable fats and sometimes dairy products. The different applications for each coating depend upon the nature and quantity of the vegetable fats they contain. The composition of each coating also determines the taste, colour, viscosity and technical properties of the product. |
|
|
|
5kg/11.0 lbs. |
|
|
|
Ingredients
|
|
|
|
Sugar, hydrogenated vegetable fat (coconut, palmkernel), cocoa (14%), soy lecithin added as emulsifier, vanillin (wheat). May contain trace amounts nuts and milk proteins. Kosher |
|
|
|
|
