|Payment Terms:||T/T,Western Union,MoneyGram|
|Supply Ability:||1000 Box/Boxes per Day|
|Product Name:||Baking DIY cake decorating edible food paper|
|Product Material:||COCOA BUTTER,FOOD COLORING+Food Grade PET Sheet|
|Shelf Life:||1 year|
|Customize:||Accept custom logo/personal design|
|Packaging Detail:||50Sheets/Box 10Boxes/Carton|
Yasin Industry&Trade Co., Ltd.
Name: Transfer Sheets For Cakes
One Color, Two Color, Multicolor
COCOA BUTTER,FOOD COLORING
Transparent Food Grade PE Bag, 10pc/bag
Officially 1 year( For best use 12 months, storage in room temperature
Melt White/Dark Chocolate by benmari style or with chocolate melter at temperature 30℃-40℃ and then apply the melted chocolate on transfer sheets.
After cooling it for 20 minutes keep the transfer sheet for 10 minutes at normal temperature. When the melted chocolate completely sets over transfer sheets,
separate the transfer sheet from the chocolate properly.
Certificate: (Click To Check)
1) How to storage?
(A)Out of direct sunlight
(B) Do not knock in vertical face
(C)Do not sress and bend
(D) Do not frozen cryopreservation
2)The chocolate transfer sheeet cannot be transferred completely
(A)Checking whether the surface of chocolate was lustrous or not, if no, may be because the chocolate has
not been cooled absolutely or you peel off the transfer sheet so early.
(B) Checking the temperature of the workbench is too low or not.
(C) Checking the room temperature and temperature of dissolved chocolate are too low or not
3) The design is vague after being transferred
(A) Checking the workbench is flat or not
(B) Checking whether your hand technique is according to the regulated level to apply the chocolate on
transfer sheet or not.
(C) High temperature of Chocolate will make the design become vague also.
4)Transfer sheet is adhesion mutually when you open the package
(A) Checking the temperature of your preserving condition.
(B) Checking the Chocolate Transfer Sheets are damp or not. If it was, expose it under the sun to dry it.