This was my first order from your company that I had shipped to my mother's home for use in Florida so I wouldn't have to carry these supplies (for a special affair cake) in Florida.
The order was very promptly delivered, was correct, nice packaged; but most importantly the quality and taste of the ingredients ordered were phenomenal! Never mind your exceptional prices [the fondant I ordered cost me $8.95, compared to $14.95 in _________ (a local "crafts" store that carries a small selection of specialty confectioner's supplies at exorbitant prices ].
I have your website added to my favorites and will look to order from your company whenever I need specialty cake or any confectioner supplies.
I would also appreciate it if you would email me any coupons, newsletters or any other mailings you provide when available
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candymakers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Use with Americolor gels to color chocolate without causing it to "seize".
Net Weight: 4 fl. oz. (118.3 ml)
Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt coatings. Having trouble melting your chocolate smooth? Add Paramount Crystals to candy coating to help thin and make creamier without the fear of it staying "tacky" after it cools. These magic crystals can bring older candy coating back to a more meltable consistency. Dipping strawberries? The moisture from the berries can cause your chocolate to "seize", and Paramount Crystals can bring your chocolate back! Start with a Tablespoon of crystals, or use up to 1/4 cup per pound of coating. Add a little at a time in the melting process, stir between each addition until you have your desired consistency. Net Weight: 4 oz. (113.4g)