Fruit Jelly (National Standard DSTU 3718-98)

Jelly is a powdered free-running homogeneous mixture of gelatin, sugar and citric acid with added natural or artificial coloring agents and flavor additives.

Fruit jelly (food powder), 12 types with the touch of:

Apricot                           Lemon              
Pineapple                       Raspberry      
Orange                           Black currant   
Cherry                           Bilberry    
Green apple                   Kiwi fruit 
Strawberry                    Tropic

Jelly Cooking Method:

Put 90 g of jelly into 0,4 l of hot boiled water (2 glasses)  mixing it constantly until fully dissolved. Pour it into forms and place in cool space for gelation. Jelly is ready-to-eat after gelation.

Jelly Cake Cooking Method:

"Lesya’s Dessert"

Cook fruit jelly (3 types), ideally of different colors; every color shall be separated. After gelation cut it into dices and put in hollowware.
Now cook sour cream jelly. Take 0,5 l. of non-fat sour cream, whip it with sugar (1/2 glass) until fully dissolved, solve a pack of instant gelatin in water (2 tablespoons of water) and add it to sour cream; mix thoroughly and add fruit jelly. Place it into the refrigerator until full gelation. Before serving place the dish with jelly into hot water for 2-3 seconds and turn jelly to a plate. Enjoy!

Packing:

Jelly packed in bundles made of polyethylene, 11 х 14,5 cm/90 g.

Pre-packing:

50 pcs./box = 4,5 kg

Period of Storing:

12 month at a temperature of about 200 С and relative humidity of 70%.