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