Biscuit transfer sheet

Feathers

Pack of 10 sheets

Décors et Créations

Transfer sheet, with coloured cocoa butter print, for decoration of Joconde biscuit, sponge cake, savoy biscuit...

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

Not suitable for transfer to chocolate.

• Ingredients: cocoa butter, E170, E172 colourings.
• Substrate: siliconised baking paper, food contact certified
• Sheet size: 60 x 40cm
• Storage: in a dry, odourless environment at 15-20°C
• Packaging : Bag of 10 sheets