- Tips for USE:
1. JEL-IT-IN is ideal for jellies, panna cotta and other ‘set’ desserts.
2. To activate JEL-IT-IN, it is essential to be heated up to boiling point. The mixture will start to set immediately upon cooling, so it’s best to work quickly.
3. For high fat and acidic recipes, use 2 sachets.
4. JEL-IT-IN is not suitable for marshmallow or mousse, but works well for cheese cake, with a little recipe modification.
Dried Glucose Syrup (from corn), Gelling Agents: Carrageenan, Locust Bean Gum, Stabilisers: Potassium Chloride, Calcium Acetate
Made in Australia from imported ingredients