CONE DIP INSTRUCTIONS

FOR 2012 THE FOLLOWING FLAVORS ARE BEING DISCONTINUED ALTHOUGH WE
STILL HAVE INVENTORY FOR SOME. CALL US.
LIST: PEPPERMINT, CHOCOLATE PEANUT BUTTER, BUBBLE GUM, MILK CHOCOLATE, AND WHITE CHOCOLATE(REPLACED BY WHITE BLISS).

COOL CONE DIPS: NEW FLAVORS PEANUT BUTTER AND CAKE BATTER.

ALL NEW FLAVORS WILL BE AVAILABLE AFTER MARCH 15. TO ORDER
THEM, DO IT NOW, AND WE WILL SHIP AND CHARGE YOU ANY DATE BEFORE
APRIL 10. JUST TELL US WHEN YOU WANT THEM SHIPPED.

For heating Warm Coatings always use a cone dip warmer as temperature
of the product needs to be between 95-105. Other types of warmers including
crock pots are too warm causing the dip to run off of the cone.

For serving Cool Coatings best room temperature is 74-85 degrees. Before
opening a new can, put in sink of hot water, then open, stir, and serve.

Packaging: We purchase xheavy boxes for shipping cone dip so you will
receive the product in good condition. If you experience damage, we want to know about it.

Yield: Each can you can expect to dip approximately 200 cones, of course
depending on size of cone. If ice cream falls into the can take out of the dip.
Do not refrigerate. Cover with lid or foil for cool dip or leave in warmer for
warm dip. For both before starting the day stir the product for best results.