I spent the day organizing the Ingredients List and Nutritional Facts for JP's products in one binder so that he has it for future reference.
Each label has the product name, processing instructions, ingredient, storage, and relevant allergen information.
One processing example: "best using temperature is 20-22 degrees celcius or 68-72 degrees fahrenheit. Workable straight out from pail or whipped. Melted at 30 degrees celcius can be used as flavoring for creams or as a soft glaze."
I think that putting this information all in one place will really help him.
Each label has the product name, processing instructions, ingredient, storage, and relevant allergen information.
One processing example: "best using temperature is 20-22 degrees celcius or 68-72 degrees fahrenheit. Workable straight out from pail or whipped. Melted at 30 degrees celcius can be used as flavoring for creams or as a soft glaze."
I think that putting this information all in one place will really help him.
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