Chocolate Fudge Icing Base Cannoli Shells Preperation Instructions: 1

Preperation Instructions: 1

Dextrose (Cerelose) Bulk Packaging: 50 lb Bag

and relevance to today's demanding decorators

and cold dessertsDeli items

Chocolate Fudge Icing Base Cannoli Shells Preperation Instructions: 145 lb Packaging: Pail Preparation Instructions: Knife Spread Fudge Icing: 1 pint boiling hot water, 2 lbs Shelko fudge icing base, 4 lbs 4x sugar. Place in bowl and mix until smooth. For pouring add 2 oz. water and heat to proper temperature. High Gloss Fudge Frosting: 10 lbs fondant, 5 lbs Shelko fudge icing base, 1 2 bl. bakers corn syrup, 1 2 lb. trans free shortening, 1 pint boiling hot water. If mix is too cool to work, heat to 95 100 degrees.