F.a.o. Purchasing Department Please find hereunder information of the products in the range of Bakery raw materials we are able to provide. These products are manufactured in Belgium. These products are sold to e.g. : wholesalers in bakery raw materials, bakeries, restaurants, hotels, hospitals, industrials canteens, etc... and one ( 1 ) outlet in the market that has certainly a lot of potential and most of the time is not approached enough is all catering services regarding cruises, ferries, etc? To avoid to overload your Email box with too much information I just joined only one ( 1 ) full detailed data sheet of one of the products ( see text hereunder ) Powder to obtain " Chocolate Mousse " COMPOSITION Sucrose sugar, vegetable fat, glucose, cacao powder, milk protein, thickeners, emulsifier : E 472b, jelly PROPERTIES Physical : Powder Colour : Brown Taste : Sweet, cacao Odour : Chocolate PRODUCTION " Maximouss Chocolate " is methodically produced. From each production batch a sample is taken and tested, to guaranty optimal quality. A second sample is stored together with the batch number to maintain traceability of the used ingredients in the batch. APPLICATION - RECIPE ?METHOD " Maximouss Chocolate " is a powder to be mixed with cold UHT-milk to make Chocolate mousse. The obtained chocolate mousse is freeze proof. Recipe: 150 gr. Maximouss Chocolate ( 43 % ) 200 gr. Cold UHT-milk ( 57 % ) Method: Whip the ingredients during 6 minutes with the whisk at the highest speed until the volume has increased with 200 to 250 %. Let rest for about 4 hours in the fridge or freezer. PACKAGING Polyethylene buckets of 8 Kg. or Paper bags of 25 Kg. with interior liner SHELF LIFE Keep cool and dry, preferably off the ground on pallets. Protect against odour, freeze, heat and direct sunlight. Store between 5 and 25 ?C. Maximouss Chocolate powder can be kept at least until 1 year after production date ( if not mixed with milk ) and closed in its original packaging. Looking forward to your soonest reply. Best Regards.