Material: plastic sheet & sugar powder

size: A4 size(20x30cm)

Packing: 1pcs/pack or 10pcs/pack(decide by what you have choosed)

Snowflake Shape Pattern Sugar Stamp Transfer Paper

Please Note:if you choose the custom one,please leave us the image,if we don’t get it in 48 hours,we will send it out randomly,please undestand us,thanks

How to Use:

1, Put the food transfer paper flat on the desktop, then covered it with chocolate mold.
2, Poured the melted chocolate into the mold. Scraped the extra melted chocolate off the mold.

3, Take off the mold once the chocolate is completely solidified. You will get beautiful chocolate with artwork.

Note: In order to better your transfer, please note the following operations: 1. The transfer paper and chocolate cannot contact with water and slurry water 2. Please choose chocolate contain more than 30% of fat 3. Do not placed transfer paper in a heater or near other heat sources

1.Storage: Dry,Cool,Seal (DON’T in the fridge)

(A)Out of direct sunlight

(B) Do not knock in vertical face

(C)Do not sress and bend

(D) Do not frozen cryopreservation

2.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

3. 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.

4.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.