Pronagar® can be used in desserts (fruit jellies, jams, toppings and pies) in salads (jellied vegetables, pates, soups, sauces and rice dishes) without having any flavour effects. With slight warming of the dish, a smoother texture is obtained.
Depending on the required consistency, use one or two sachets per litre – one for a smooth creamy texture and two for a firm jelly.
Dissolve Pronagar® in the chosen liquid (water, stock, milk, fruit juice), heat to boiling and boil for 2 minutes. Then cool/chill to allow the jelly to set.
If storing the jelly for several days, cover and keep cool and dry in the refrigerator
or cold store.