We work with transfer sheets regularly but most of them are not double backed. By that I mean most of them are one layer, not backed with a white layer. I'm having a real problem with consistency in the thicker sheets as seen attached. We attach these individually as they come out of the enrober
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I made my daughter chocolate bars with her name on them. : r/Cooking
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DEMO: Making Chocolate Transfer Sheets - Pastry & Baking - eGullet
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