Edible Sugar Paper For Cake

Specifications

Size:

1) 6.25 inches x 10.25 inches=158mm X 260mm
2) 11inches x 5 inches=280mm X 127mm

3) 8.3inches x 11.7 inches=210mm X 297mm

4) Customized Size

Chocolate transfer sheet is a great way to active any piece of chocolate, Yasin Bakery is the one who can provide you with high quality chocolate transfer sheets. We have a large library of standard designs with 400*250mm&320*205mm, we also produce custom designs and Logos.

We have been also supplying our products to global markets such as Australia, USA, Colombia, Mexico, Argentina, Peru, Brazil, Canada; Denmark, Spanish, UK, Czekh; Egypt, TheUnited ArabEmirates, Philippines Ect. and our customers are very much satisfied with reliability & competitiveness on quality & service we are offering. we shall be glad if we can get an opportunity to be one of your potential vendors.

Our printing technology provides top quality image clarity and greater durability

Transportation and storage: 1.Temperature: 14°C-22°C Humidity:<60%

                     2.Out of direct sunlight.

                     3.Do not knock in vertical face

                     4.Do not stress and bend

                     5.Do not frozen cryopreservation

Temperature: 1. 20°C-25°C(Room Temperature)

             2. 28°C-33°C(Temperature of Melted Chocolate)  

             3. 23°C-28°C(Temperature of Workbench)

Detail of Chocolate Transfer Sheet

What is this?

It is a paper which put between two chocolate transfer sheet, the function of the paper :

1): Very smooth which avoid the decal on the sheet sticking to another paper.

2): Absorb moisture

NOTE: there is paper or not, it is decided by season and the design of chocolate transfer sheet.

F.A.Q:

1.The chocolate transfer sheeet cannot be transferred completely

(A)Checking whether the surface of chocolate was lustrous or not, if no, may be because the chocolate has

not been cooled absolutely or you peel off the transfer sheet so early.

(B) Checking the temperature of the workbench is too low or not.

(C) Checking the room temperature and temperature of dissolved chocolate are too low or not

2. The design is vague after being transferred

(A) Checking the workbench is flat or not

(B) Checking whether your hand technique is according to the regulated level to apply the chocolate on

transfer sheet or not.

(C) High temperature of Chocolate will make the design become vague also.

3. Transfer sheet is adhesion mutually when you open the package

(A) Checking the temperature of your preserving condition.

(B) Checking the Chocolate Transfer Sheets are damp or not. If it was, expose it under the sun to dry it.