Ingredients

Group 1
Ingredient
KG
WHIP `N ICE TOPPING
4.000
Icing Sugar
10.000
Water
0.600
Total Weight: 14.600

Method

Whip the Whip N Ice to cream specifications for mock cream. Using a paddle add water and icing sugar and mix until clear. NOTE: 1.100kg of icing is to be used per standard slab size cake or slice. COLOUR VARIATIONS Per kilogram of icing add the following flavouring paste levels: Chocolate Icing PORTION CONTROL CHOCOLATE PASTE 20g Coffee Icing PORTION CONTROL COFFEE PASTE 15g Raspberry Icing PORTION CONTROL RASPBERRY PASTE 15g Orange Icing PORTION CONTROL ORANGE PASTE 15g Lemon Icing PORTION CONTROL LEMON PASTE 15g Banana Icing APITO BANANA PASTE 20g

Ingredients

Group 1
Ingredient
KG
WHIP `N ICE TOPPING
4.000
Icing Sugar
10.000
Water
0.600
Total Weight: 14.600

Method

Whip the Whip N Ice to cream specifications for mock cream. Using a paddle add water and icing sugar and mix until clear. NOTE: 1.100kg of icing is to be used per standard slab size cake or slice. COLOUR VARIATIONS Per kilogram of icing add the following flavouring paste levels: Chocolate Icing PORTION CONTROL CHOCOLATE PASTE 20g Coffee Icing PORTION CONTROL COFFEE PASTE 15g Raspberry Icing PORTION CONTROL RASPBERRY PASTE 15g Orange Icing PORTION CONTROL ORANGE PASTE 15g Lemon Icing PORTION CONTROL LEMON PASTE 15g Banana Icing APITO BANANA PASTE 20g