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Confectionery
JELLIES
PINAPPLE BLUEBERRY RASPBERRY
ORANGE CARAMEL MANGO
Confectionery
BANANA KIWI HONEY bar code
JELLIES VANILLA STRAWBERRY NATURAL
CHERRY LEMON CHOCOLATE
1kg x 12 bucket
JELLY PINAPPLE JELLY BLUEBERRY JELLY CHOCOLATE JELLY LEMON JELLY MANGO
bar code 4870004105690 bar code 4870004106123 bar code 4870004101746 bar code 4870004101562 bar code 4870004105201
in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket
JELLY NATURAL JELLY CARAMEL JELLY VANILLA JELLY CHERRY JELLY ORANGE
bar code 4870004101654 bar code 4870004101395 bar code 4870004101234 bar code 4870004101333 bar code 4870004101142
in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket
JELLY BANANA JELLY RASPBERRY JELLY HONEY JELLY STRAWBERRY JELLY KIWI
bar code 4870004101197 bar code 4870004101623 bar code 4870004107694 bar code 4870004101517 bar code 4870004101449
in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket in the box 7kg x 4 bucket
Use: Put the amount of cold jelly used in the bowl. Slowly mix with a spoon. After becoming a homogeneous mass,
Confectionery JELLIES Product Feature: Confectionery jelly signi icantly improves the appearance of food products making them
spread evenly on the baking surface.
You can add up to 20% water.
appetizing and fresh. Jelly has a rich taste, natural color and smell with a thick texture and does not contain arti icial
sweeteners. Jelly elongates the freshness of the inished product - a thin layer of jelly applied to the surface of the
product retains moisture inside the product thereby elongating its freshness. Confectionery jelly can be used not only
on horizontal but also on vertical (side) surface of the cakes. Cold-use jelly is fully prepared and does not require any
prior preparation. Jelly is presented in various shades of tastes and aromas. When freezing, thawing and cutting, they
remain stable.
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