Which printer shall I use to print on Chocolate Transfer Sheets?
Canon edible printers are perfect for printing Chocolate Transfer Sheets. You should only use Chocolate Transfer Sheets with Canon Printer only for your edible ink printing. Epson and Brother printers are unable to grab on to chocolate transfer sheets, thereby unable to feed them through the printer. The reason is that the chocolate transfer sheets are slippery, like a transparency sheet, and Epson printers are not great at being able to feed slippery sheets of paper.
Which part of the Chocolate Transfer Sheets should be printed?
Printing must be done on the laminated part of the Choco Sheet in the "mirror image" (T-shirt print).
What type of chocolate should I use for printing, white or dark chocolate?
For good quality prints, we suggest using white chocolate. If you use dark chocolate, the colors will be dull, and not every color will be visible.
How should my printer be set for printing on Chocolate Transfer Sheets?
Printing on Chocolate Transfer Sheets should be done “mirror image” (T-Shirt print) on the laminated part of the chocolate transfer sheets with print quality option set to “High”.
At which temperature should chocolate be put to the Chocolate Transfer Sheets?
The temperature for dark chocolate should be around 31-32 degrees Celsius, for milk chocolate, it should be 31 degrees Celsius and for white chocolate, it should be 29 degrees Celsius.
How much time should Chocolate Transfer Sheets be allowed to dry after printing?
Depending on the coat, it takes 15 to 60 minutes for Chocolate Transfer Sheets to dry. Make sure that the edible ink is completely dry on Chocolate Transfer (especially if you have a lot of black in your image) before pouring the chocolate.
Which temperature and humidity should my room have?
Allow the printed sheets to dry at 20°C and a maximum humidity of less than 50%. If the humidity exceeds 50%, you must increase room temperature. Please make sure that the ink is absolutely dry before adding chocolate onto the sheets (dark colors need to dry longer than light colors).
What can I do if the ink does not completely transfer onto chocolate?
If Edible colors don’t completely transfer onto the chocolate, we recommend lowering the "color intensity" as well as the "contrast" in your printer menu about 20 pc.
What is the size of Chocolate Transfer Sheets?
The sizes of Icinginks Chocolate Transfer Sheets for cakes, cookies, cupcakes are
- 5" X 11" Regular A4 size.
- Bon-Bon sizes that are 11"X5" and 11"X7"
How many Chocolate transfer sheets per pack?
The standard size Chocolate transfer sheets 8.5x11" are 25 sheets per pack.
Icinginks Bon-Bon size 11"X5" and 11"X7"or Chocolate mold size sheets are 50 per pack.
What is the shelf life of Chocolate Transfer Sheets?
Chocolate transfer sheets come with the shelf life of 12 months if stored in an airtight ziplock bag and kept in a cool and dry place.
What ingredients are used in Chocolate Transfer Sheets?
Chocolate transfer sheets are transparent acetate sheets which are composed of an edible layer made from cocoa butter with a light dusting of confectioners’ sugar. INGREDIENTS: ACETYLATED DISTARCH ADIPATE, WHITE SUGAR, COCOA BUTTER, ACACIA GUM, DISTARCH PHOSPHATE, POLYOXYETHYLENE SORBITAN MONOSTEARATE, GLYCEROL, MICROCRYSTALLINE CELLULOSE, VANILLIN, LECITHIN, TITANIUM DIOXIDE*.* TITANIUM DIOXIDE CONTENT: LESS THAN 0.3%
Do Chocolate Transfer Sheets contain elements of nuts?
Icinginks Chocolate transfer sheets are dairy, gluten, nut-free and FDA Compliant.
How does Chocolate Transfer Sheets work?
The Chocolate Transfer Sheets consist of colored cocoa butter on a clear backing. When you place tempered chocolate onto the sheets and then let it cool, the logo or design beautifully transfers from the sheet onto your chocolates. You can use these transfer sheets with magnetic chocolate molds, silicone,3D, polycarbonate molds, etc.
How to use the Chocolate Transfer Sheets with Chocolate Molds?
Tips to use the Chocolate Transfer Sheets with Chocolate Molds:
- Turn the mold upside down and remove the magnetic metal base plate and Place Chocolate transfer sheet printed side up.
- Place the printed Icinginks Chocolate Transfer Sheets with the design facing down into the mold.
- Pour over tempered or melted chocolate. We recommend using white chocolate.
- Tap mold on a hard surface to release air bubbles
- Leave to set in a cool place
- Remove the top of mold with a bench scraper or spatula to get nice clean edges
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