Black Chocolate Transfer Sheet in English for Cake decorating

Black Chocolate Transfer Sheet in English for Cake decorating

USD $14 - $16 /Box

Min.Order:5 Boxes

Supply Ability:
1000 Box / Boxes per Month
Port:
XIAMEN
Payment Terms:
Credit Card PayPal

Quick Details View All >

Cake Tools Type:
Dessert Decorators
Material:
Other, PE
Certification:
SGS
Feature:
Disposable, Eco-Friendly, Stocked
Place of Origin:
Fujian, China
Brand Name:
YASIN

Xiamen Yasin Bakery Industry & Trade Co., Ltd.

Business Type: Manufacturer
Xiamen Fujian China
Main Products: Sprinkles ,Chocolate Transfer Sheets ,Airbrush For Cake Decorations ,Cup Cake Wrappers ,Sprinkles Bottles/Tube/Pot

Product Details

Yasin Industry&Trade Co., Ltd.

Products Details:

Name: Transfer Sheets For Cakes 

 Black Chocolate Transfer Sheet in English for Cake decorating

Usage instruction:

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. 

 

Application Process:

 

 Black Chocolate Transfer Sheet in English for Cake decorating

                                     

Certificate: (Click To Check)                                

Black Chocolate Transfer Sheet in English for Cake decorating 

F.A.Q.

 

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.

Our Advantages

1) Many Styles for you choose

2) Small MOQ

3) Accept custom logo/design

4) Quality Strictly assured

5) Competitive Price

Payment Terms: T/T, L/C, PayPal, Western Union

 

Shipping Terms: By courier, by sea

Excellent quality made us more competitive in the markets, we are always looking for good partners for long cooperation, if you are interested in Black Chocolate Transfer Sheet in English for Cake decorating, pls contact us right now. 

 

Yasin! Your Best Choice, Your Reliable Supplier!     

 

Contact Supplier

Ms. Diana Fu Manager Chat Now
Telephone
86-592-6012317
Mobile
18659262035
Fax
86-592-6020974
Address
No.86, AnLing 2nd Road, Huli District, Xiamen. Xiamen,Fujian

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