Direction to use:
Powder mix to prepare a clear, easy-to-cut instant glaze for all fruits, especially fruit flans.
Sugar; Modified starch; Carrageenan; Locust bean gum; Trisodium citrate.
Ideal to prepare instant glaze for all fruit flans, pies and tarts.
Mix 50g Instant Jelly with 300g sugar.
Add to 1000ml boiling water, stir well and reboil.
Processing temperature: 80 °C.
Case: 2 / 5.5 lbs (2.5kg)
Size (in): L 10.2" x W 8.5" x H 10.2"
GW (lbs): 11.9
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