Additional information
| Weight | 6653063 kg |
|---|---|
| Kosher Type | Parve |
| Allergens | |
| Allergens might be included | Fish Gelatin |
Fruity Sticks – Made Fruit juice
SKU: 3210126-1 מוּעֲתָק
Available sizes
-
Ingredients:
-
Water, Sugar, Pear Juice Concentrate* (15%), Citric Acid (Acidity Regulator), Natural and Artificial Flavors, Preservatives (Sodium Benzoate [E211], Potassium Sorbate [E202]), Stabilizer (Cellulose Gum [E466]).
*Made from concentrate.
-
Nutrition Facts
-
-
42 cal Energy
(kcal) -
0 gr Proteins
(gr) -
10.5 gr Carbohydrates
(gr) -
10.3gr Sugars
(gr) -
0 gr Fats
(gr) -
0 mg Sodium
(mg)
-
-
Allergens
-
Product may include Fish Gelatin
-
KASHRUT
-
- Parve
-
-
Packages Opation
-
60 cartons per pallet
-
Barcode
-
7290017641744
*The information on the website is for general purposes only. The information appearing on the product packaging is the most up-to-date and will prevail in case of any discrepancies.
Additional Recipes:
Ingredients:
120g heavy cream
Vanilla bean
235g White Chocolate Buttons 29% “Carmit”
80g Pistachio Spread 15% “Carmit”
35g gelatin mass
300g whipped cream (soft peaks)
80g glucose
Instructions:
1. Melt the white chocolate using a double boiler (bain-marie).
2. Bring 120g of heavy cream and glucose to a boil, then pour over the melted chocolate.
3. Add the melted gelatin and pistachio spread, and blend with an immersion blender until you achieve an emulsion.
4. Allow to cool to a temperature of 40°C (104°F) and gently fold in the whipped cream until soft peaks form.
5. Pour the mixture into silicone molds and freeze for about 6 hours before serving.
Ingredients:
190g butter
15g pistachio paste
100g powdered sugar
1.5g salt
250g all-purpose flour
15g almond flour
300g Pistachio Spread 15% “Carmit”
Instructions:
1. In a mixing bowl, combine the flour, pistachio spread, salt, and powdered sugar.
2. Cut the butter into cubes and add it to the mixture. Mix with a paddle attachment until a crumbly dough forms.
3. Roll out the dough between sheets of parchment paper to a thickness of 3 mm and freeze well.
4. Use a round cutter with a diameter of 5 cm to cut out cookies.
5. Bake at 160°C (320°F) for about 15 minutes on a silicone baking mat.
6. Immediately after baking, allow to cool completely, then fill with pistachio spread and sandwich two cookies together.
More Products:
Rafael's Muesli Granola No Added Sugar
- 850 gr WEIGHT
- Parve KASHRUT
Rafael’s Granola With Almonds & Raisin No Added Sugar
- 850 gr WEIGHT
- Parve KASHRUT
Marshmallow Coated Toasted Coconut
- 120gr WEIGHT
- Parve KASHRUT
MIX Jelly Coated Milk Chocolate
- 55 gr WEIGHT
- Dairy KASHRUT
Mini Cookies Butter flavored
- 600 gr WEIGHT
- Parve KASHRUT
Mini cookies Chocolate Chips
- 600 gr WEIGHT
- Parve KASHRUT
Fruity Sticks – Made Fruit juice
Related products
Want to hear more?
Looking for something special?
We will be happy to talk to you!
