Description
- In general, chocolates melts if they are kept beyond 65 degrees Fahrenheit. At the same time, Chocolate may melt in shipping if ordering during warmer temperatures. If it melts during shipping, it can be remelted and there will be little change in the hardened/finished chocolate. Confectionery candy coatings combine sugar, milk and vegetable oil. It is easy to melt and requires no tempering. If a thinner coating is desired, paramount crystals may be added INGREDIENTS: INGREDIENTS: Sugar, Vegetable Oil (Palm Kernel Oil, Hydrogenated Palm Kernel And Cottonseed Oils), Nonfat Dry Milk, Cocoa, Milk, Glyceryl Lacto Esters Of Fatty Acids, Soy Lecithin, Salt. No tempering requires.
ALLERGENS: CONTAINS: MILK, SOY. (This list is not intended to address all substances that may represent an allergen risk to certain individuals.) Because unintentional cross contamination can always be a possibility, however remote, the following statement may be printed on the packaging: MADE ON EQUIPMENT THAT ALSO PROCESSES WHEAT, EGGS AND TREE NUTS.
