Ingredients:

sugar, vegetable oil (palm kernel, hydrogenated palm kernel and cottonseed oils), nonfat dry milk, milk, glyceryl lacto esters of fatty acids, soy lecithin, tartrazine lake, salt and artificial flavour.

Directions:

microwave method these instructions are based on a 600 watt microwave. microwaves vary, so the proper heat settings must be determined before beginning. it is recommended that the microwave be used at 50% power until the proper temperature is determined. place one pound of confectionery wafers or chunks in a microwaveable plastic container for one minute. stir product as much as possible. return to microwave for 15 to 30 second intervals until melted to 115-120° f. stir between intervals. be careful not to overheat. cool product to 92-98° f to begin moulding or dipping. double boiler method heat two cups of water to 140° f. throughout the melting process, keep the water at a temperature between 130 and 150° f. water at this temperature will be hot enough to melt the coating but not hot enough to burn a hand. place one pound of confectionery wafers or chunks in a double boiler over the water. stir the product until it is completely melted. keep water away from the product and bring it slowly to a temperature of 115-120° f. stir compound frequently and prevent all moisture (steam vapor) from reaching the product. cool compound to 92-98° f for moulding or dipping. things to remember: mercken's wafers are oil based, so never let them come in direct contact with water.

Allergens:

contains milk and soy. made in a gluten-free facility.

Storage:

store wafers in a cool, dry and odourless environment. do not place wafers in the refrigerator or freezer because condensation will develop when they are removed. this will add water to the wafers and they will become thick when melted.