Forest Fruits Jelly Mix
Try the new traditional Jellies Branca de Neve!
Freshness and flavour, in a easy-to-make dessert.
Also available in the varieties papaya, pineapple, redcurrant, lemon-lime, tangerine and strawberry.
Freshness and flavour, in a easy-to-make dessert.
Also available in the varieties papaya, pineapple, redcurrant, lemon-lime, tangerine and strawberry.
Branca de Neve Forest Fruits flavour Jelly dry Mix
Ingredients: sugar, gelatin (12%), acidity regulators (fumaric acid, trisodium citrate, citric acid), flavouring, colour (E163).
May contain traces of cereals with gluten, soy, eggs, milk products and nuts (almonds).
Packaging: plastic sachet in a cardboard box
Net weight: 170 g (2x85 g)
Store in a cool and dry place, away from direct light. Once prepared preserve in the refrigerator and consume within 48 hours.
Instructions
Ingredients: 1 sachets of jelly mix, 500 ml of water.
1. Dissolve the content of the sachet in 250 ml (1/4 liter) of boiling water. Mix until the powder is fully dissolved.
2. Add 250 ml (1/4 liter) of cold water and mix well.
3. Pour the jelly into a mould or individual and place in the refrigerator until firm.
Ingredients: sugar, gelatin (12%), acidity regulators (fumaric acid, trisodium citrate, citric acid), flavouring, colour (E163).
May contain traces of cereals with gluten, soy, eggs, milk products and nuts (almonds).
Packaging: plastic sachet in a cardboard box
Net weight: 170 g (2x85 g)
Store in a cool and dry place, away from direct light. Once prepared preserve in the refrigerator and consume within 48 hours.
Instructions
Ingredients: 1 sachets of jelly mix, 500 ml of water.
1. Dissolve the content of the sachet in 250 ml (1/4 liter) of boiling water. Mix until the powder is fully dissolved.
2. Add 250 ml (1/4 liter) of cold water and mix well.
3. Pour the jelly into a mould or individual and place in the refrigerator until firm.
Average Nutritional Values | Per 100 g of product | Per portion (117 g) |
energy (kJ/kcal) | 216 / 52 | 253 / 61 |
fat (g) | < 0,5 | < 0,5 |
of which saturates (g) | < 0,1 | < 0,1 |
carbohydrate (g) | 13 | 15 |
of which sugars (g) | 13 | 15 |
proteins (g) | 1,4 | 1,6 |
salt (g) | 0,01 | 0,01 |