Description
| Recommended brewing formula |
To make 500ml Papaya Milk Tea:
1. Blend 3 spoons of powder (approx. 30g) with 1 spoon of creamer (approx. 10g) in a 500ml shaker.
2. Add 200ml hot water and stir until it fully dissolves.
3. Add 15ml of fructose syrup and fill up with ice
4. Fully shake it and serve
Specifications
Ingredients
Glucose syrup, creamer (glucose syrup, hydrogenated palm kernel oil, sodium caseinate (MILK), antioxidant (E340), emulsifier (E471), anti-caking agent (E551)), papaya flavour, colours (E110, E129)
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
Take 30g of powder into a cup, put 150ml of hot water and stir it; then add 260ml of ice or iced water and stir it. 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 |
1768 kJ /
423 kcal |
| Fat |
9 g |
| - of which saturates |
8 g |
| Carbohydrate |
85 g |
| - of which sugars |
71 g |
| Protein |
0.5 g |
| Salt |
0.3 g |
Inner Component Details
|
|
| Weight/Volume: |
|
| Inner Component GTIN: |
5060417351763 |
| Packaging Type: |
Not Provided |
Product Packaging
|
|
| Product Name |
Papaya Flavour Instant Powder |
| Product Description |
Papaya Flavour Instant Powder, 1kg |
| Product Case Label Name |
Papaya Flavour Instant Powder, 1kg |
| Wholesale Traded Unit GTIN: |
5060417351770 |
Product Specification Last Updated (YYYY-MM-DD): 2024-11-29
Best Before Date
Best Before (DD/MM/YYYY): 22/08/2026
Chocolate Flavoured Drink Powder 1kg
