syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points, etc.

Ingredients:

Produced from 100% Beef ( no pork )

How to use :

Soak the required number of gelatine leaves for about 3 minutes in cold water. Then removegelatines and squeeze out gently with your hands to remove excess water

For hot preperations stir the squeezed out gelatine directly into the mass. Gelatine will dissolve immediately. For cold preperations ( such as cream ), heat the gelatine in a small saucepan and melt. Then stir a small amount of the cold mix into the dissolved gelatine. Stir this into the original cold mix and cool atleast 2-3 hours.