Maple Dip Icing

44123

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Maple Dip Icing

44123

Ready-to-use Maple Icing in a 20-pound pail. Perfect on your favorite donuts, cinnamon rolls and pastries. Simply take out as much as you need, warm and ice. Be sure donuts and pastries are also warm when icing. Store at room temperature.

Product Details

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UPC:

10710205441238

Unit Size:

20 lbs

Case count:

Master case dimension:

9.6250 x 9.3750 x 9.3750

Master case cube:

0.49

Master case net weight:

20.00

Master gross weight:

21.76

Pallet Ti / Hi:

20 / 4

Shelf life:

270 days

Servings per piece:

324 per Pail

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
324 per Pail
Serving Size 1 oz/28g
Amount Per Serving
Calories	90
% Daily Value*
Total Fat 0 g	0 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 30 mg	1 %
Total Carbohydrates 24 g	9 %
Dietary Fiber 0 g	0 %
Total Sugars 21 g
Includes 21 g Added Sugars		42 %
Protein 0 g
Vitamin D 0 mcg	0 %
Calcium 0 mg	0 %
Iron 0 ("0.0") mg	0 %
Potassium 5 mg	0 %
Grain Oz. Equivalent
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients:
sugar, water, corn syrup, maltodexrin, contain 2% or less of each of the following: natural and artificial flavors, salt, color (caramel color, titanium dioxide), propylene glycol, preservatives (sorbic acid and potassium sorbate), agar, locust bean gum, high fructose corn syrup.

Preparation Instructions

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1. Heat 1 to 2 lbs of icing to 105-125 degrees F. (lower temp. for thicker icing/higher temp. For thinner icing).

2. Icing can be heated in a hot water icing warmer.

3. If heating icing in a microwave that rotates, stir every minute of heating.

4. If microwave does not rotate, sitr every 30 seconds of heating until 105-125 degrees F temp.

5. Do not overheat. Icing will become dull looking and can crystallize.

6. Let icing dry for 1/2 hour before packaging.

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