preparation guide:
• For Whipped Creams 1:3:
Mix 100 grams of Cream Puff Powder and 300ml of iced cold water until the texture becomes puffed up. Put into the piping bag, and use as whipping cream. Keep it chilled.

• For Walling (Messy Cup) 1:1/2:
Mix 30 grams of Cream Puff Powder and 15ml of iced cold water until the texture becomes thick.

• For Foaming 1:4:
Mix 30 grams of Cream Puff Powder and 120ml of iced cold water using a handheld frother until the texture becomes foamy.

Net Weight	500g (17.64 oz)
Sold Per Unit	30 units per box

Shelf Life	one (1) year, if remain unopened; six (6) months, after opening the container
Storage Condition	store tightly closed under cool, dry conditions; avoid exposure to sunlight; recommended storage temperature: 20˚C – 35˚C
• Allergen Declaration: Manufactured in a facility where milk and products with wheat, soy, and peanut are present