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