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First, open the bladder by cutting off a corner and making a small to medium size opening or hole for the cream to flow out of. Firmly pressing the bladder with your fingers, push and force the bladder so the pressure moves the cream toward the corner opening.
Next, once the bladder is almost empty, start with the far end of the bladder and roll it like a toothpaste tube on its last drop. Roll the end towards the opening so that the remaining residue is pushed and finally discharged into the stein.
If there is still cream left, try cutting the bladder fully open and use a spatula to scrap remaining cream into stein to ensure you can get every last ounce.
Finally, once the stein is full, twist the lid on & pack the jar by slapping the bottom of the jar against your hand firmly to pack the application tight into your stein. This will compress the cream and set it in place.
If your not using the cream immediately; we recommend to store the bladder in a deep freezer until you are ready to transfer the bladder to your stein. This should help to preserve your cream and be better suited to squeeze out once its fully thawed out