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Powdered product for the preparation of a free sugar gelatine dessert.
Tolerated by diabetics, not recommended for people intolerant to phenylalanine.

Preparation
1 – Dissolve the bag contents (170 g) in 2,5 L of boiling water.
2 – Add 2,5L cold water and mix well.
3 – Place in individual bowls or in a form and refrigerate until gelatine stay consistent.
TO WARP: Soak the form in hot water a few seconds, carefully peel off the gelatine with the help of a knife re-form on a plate and shake gently.

Servings per container: 40 doses of 125ml approx.

Shelf Life
The product, in an unopened packet, keeps its properties for 12 months in a cool dry atmosphere, without significant alterations or exposure to strong light.

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