Jelly Crystals, Raspberry

Directions For Use

APPROXIMATE YIELD GUIDE Jelly Crystals 100g / Boiling Water 515ml / To Make 568ml Jelly Crystals 175g / Boiling Water 900ml / To Make 1 Litre Jelly Crystals Whole Bag (3.5kg) / Boiling Water 18 Litres / To Make 20 Litres Overall pack yield - 21.5kg (20 Litres) MAKE UP INSTRUCTIONS 1. Dissolve the jelly crystals in boiling water 2. Stir well until completely dissolved 3. Pour into moist moulds and leave to set in a refrigerator Made up jelly is best stored in a refrigerator below 5ºC and eaten within 48 hours. Hints & Tips • For a reduced sugar jelly simply add 30% more water. • Jelly is ideal as a dessert base in trifles and flans. • You can add fruit juices, puree or whole fruits, which all help toward your 5 a day.

Storage Instructions

Store in a cool dry place. Keep bag tightly closed after part use.

Certification

BRC Certified Production

Sugar, Gelling Agent (Carrageenan), Acidity Regulator (Tripotassium Citrate), Acid (Citric Acid), Colour (Beetroot Red), Flavouring.

Dietary and Allergen Info

Suitable for Sufferers of Lactose Intolerance
Suitable for Vegans
Suitable for Vegetarians

Always read the label before using the product and never rely solely on the information presented on our website.

While every care has been taken to ensure product information is correct, food products are constantly being reformulated. You should always read the product label and not rely solely on the information provided on the website. Although product information is regularly updated, Albion is unable to accept liability for any incorrect information. This does not affect your statutory rights.