for use Before Whipping, store Whippak for at least 12 hours between +5°C and +8°C. Whip at medium speed until the desired consistency is obtained. Once whipped the product is freeze and thaw stable.


Water-Hydrogenated vegetable fat-sugar-milk-proteins – stabilizers:Sorbitol Syrup(E420ii), hydroxypropyl, cellulose(E463) – Emulsifiers: mono-and diaceiyl tantaric acidesters of mono-and diglycerides of fatty acids (E472e), polysorbat 60(E435), soy lecithin (E322) –salt- flavouring – color:beta carotene (E160a)
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