CHOCOLATE - PASTRY - INGREDIENTS
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Smooth chocolate coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point.
Storage: Product should be stored in a cool dry area which is free of any foreign odors. Ideal storage conditions are 63 to 68 degrees F with less than 60%relative humidity.
INGREDIENT STATEMENTS:sugar, palm kernel oil, nonfat dry milk, cocoa powder processed with alkali, soy lecithin, natural vanilla extract
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