Chocolate Fudge Icing Base Cannoli Shells and cold dessertsDeli items

and cold dessertsDeli items

Rich Chocolate Flavor: Smooth

Preperation Instructions: 1

Hydration Matters: Adjust the liquid content in recipes as rice flour absorbs moisture differently than wheat flour

For those interested in using corn starch for cooking or baking

Chocolate Fudge Icing Base Cannoli Shells and cold dessertsDeli items45 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.