CLASSIC CHOCOLATE DIP ICING 45#PLCHOC CLASSIC DIP ICG HNA 45#PL
Preparation instruction: Standard Icing: Icing sugar-50 Lbs, Bittersweet 17 Lbs 8 oz, Hot water 10 Lbs. Add 2/3 of the hot water, mix smooth. Gradually add remaining water and mix smooth. Use while warm. For shorter, fast spreading icings, ad 1 oz salad oil for each pound of sugar in the the formula, or for holding extra deep knife strokes, use 1 oz shortening for each pound of sugar in the formula. For extra high gloss use 1/2 oz of glucose or corn syrup with each pound of sugar in the formula with or without the added shortening.