Description
To make 1300g caramel pudding:
1. Suggested Ratio: 1g Caramel Pudding Powder to 12ml water
2. Use 100g pudding powder to 1200ml boiled water. Quickly stir to dissolve.
3. Gently stir for another 2mins to make it even more tasty.
5. Store in the fridge after it cools down in a container. Ready to serve once the pudding sets.
Specifications
Ingredients
Sugar, creamer (glucose syrup, hydrogenated palm kernel oil, sodium caseinate (MILK), antioxidant (E340), emulsifier (E471), anti-caking agent (E551)), caramel flavour, stabilisers (E407, E412), colours (E102, E110).
Allergens
|
|
| Contains Cereals Containing Gluten |
No |
| Contains Milk |
Yes |
| Contains Eggs |
No |
| Contains Peanuts |
No |
| Contains Nuts |
No |
| Contains Crustaceans |
No |
| Contains Mustard |
No |
| Contains Fish |
No |
| Contains Lupin |
No |
| Contains Sesame |
No |
| Contains Celery |
No |
| Contains Soya |
No |
| Contains Molluscs |
No |
| Contains Sulphur Dioxide |
No |
Other Dietary Information
|
|
| Suitable for Vegetarians |
No |
| Suitable for Vegans |
No |
Handling & Preparation
Directions for Use
Add 100g of powder into a cup then add 100g sugar and 600ml of boiling water. Stir for 3 minutes, then allow to cool. Immediately re-seal after opening and use within 14 days.
Storage Instructions
Store in a cool, dry place out of direct sunlight.
Nutritional Information
|
Typical Values Per 100g/ml |
| Energy |
1771 kJ /
424 kcal |
| Fat |
8.6 g |
| - of which saturates |
7.7 g |
| Carbohydrate |
86 g |
| - of which sugars |
48 g |
| Protein |
0.6 g |
| Salt |
0.2 g |
Inner Component Details
|
|
| Weight/Volume: |
|
| Inner Component GTIN: |
5060417352029 |
| Packaging Type: |
Not Provided |
Product Packaging
|
|
| Product Name |
Caramel Pudding Instant Powder |
| Product Description |
Caramel Pudding Instant Powder, 1kg |
| Product Case Label Name |
Caramel Pudding Instant Powder, 1kg |
| Wholesale Traded Unit GTIN: |
5060417352036 |
Product Specification Last Updated (YYYY-MM-DD): 2024-11-29
Best Before Date
Best Before (DD/MM/YYYY): 20/05/2026
