Chocolate Velur Food Colows White, 250 ml

Chocolate aerosol for applying Velur coating for desserts.

Before use, the cylinder should be in a warm room for an hour and have a temperature of about 30C. Before applying the veling spray, confectionery should be cooled in the freezer and have a temperature not higher than minus 20s. Apply a spray to the surface of the cake at a distance of 20 cm using short presses.

Composition: Dick, cocoa, white chocolate, propellates: ode E943A, TURTEN E943B, propane E944, antioxidant E392.