Preparation for jelly essential to maintain the beauty of fruit cakes and prevent them from browning. Thanks to its formulation, the jelly has a very delicate and fruity taste and an optimal consistency.
Easy to use: cook it with a little sugar and water and distribute it evenly on the cake once cold.
Sugar, tapioca starch, gelling agent (carrageenan), acidifier (potassium tartrates), stabilizer (potassium chloride). No ingredients of animal origin.
May contain wheat, milk, egg, nuts, soy.
Typical Values per 100 g
Energy 381 kJ/78 kcal
Fat 0 g
of which saturates 0 g
Carbohydrate 19 g
of which sugars 16 g
Protein 0 g
Salt 0,02 g