Chocolate Transfer Sheet

Sparkles

Pack 3 sheets

Florensuc

Transfer sheet with coloured cocoa butter printing for decorating joconde biscuit, sponge cake, biscuit de Savoie, etc. A beautiful festive and traditional decoration in the lovely colours of Christmas.

How to use a biscuit transfer sheet?
Pour the batter on the printed side of the transfer sheet.
Bake in the oven for 10 to 12 minutes in a ventilated oven at 180°C.
At the end of baking, turn onto a sheet of parchment paper.
Gently peel off the transfer sheet.

Not suitable for use with chocolate.

• Sheet dimensions: 60 x 40 cm
• Ingredients: white chocolate (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavor), cornstarch, cocoa butter, colorants E102, E129, E133, emulsifier: E471
• Storage: in the original packaging between 16 and 20°C, away from light and moisture
• Best before date: 24 months
• Set of 3 sheets