COCOA ALKALI PROCESSED, VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SOYBEAN OIL, CHOCOLATE LIQUOR (MANUF ACTURED ON EQUIPMENT THAT PROCESSES MILK), SOY LECITHIN, NATURAL FLAVOR.
BEST WHEN STORED BELOW 80F. FORMULA FOR CHOCOLATE CAKE ICING: 30 LB POWDERED SUGAR 2 LB 8 OZ VEGETABLE SHORTENING 6 LB CORN SYRUP 3 OZ CREAM OF TARTAR 4 LB SUPER RICH KOKO CHOCO 5 LB 10 OZ HOT WATER (140 F) MIX AT LOW SPEED UNTIL SMOOTH. FORMULA PARA GLAZE DE PASTEL DE CHOCOLATE: 13.61 KG AZUCAR EN POLVO 1.14 KG ACEITE VEGETAL 2.70 KG MIEL DE MAIZ 85 G CREMA DE TARTAR 1.80 KG SUPER RICH KOKO CHOCO 2.56 KG AGUA CALIENTE (60 C) MEZCLAR A VELOCIDAD BAJA HASTA LISO.