Deep Black Compound Chocolates Used in many Sectors, Coating Wafers, Biscuits, Filling Courvasan and Baked Breads....etc The melting method: Water Heating or Microwave Low Temperature ( thaw ) heat. Best Temperature 45-50℃ Operating environment:Temperature 20-25℃,best humidity below 60% Storage: Please stored it in a 20°C-25°C cool and dry place, Packing:1kg/bag Shelf life:18 months | |