Exotic jelly

Recipe of Yuri Cestari

Perfect structure for cutting; reduced sugar content (total 20%) from use of low-sweetening technical sugars for much stronger perception of fruit.

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Gelecta product

Ingredients

  • 620 g mango purée
  • 200 g passion fruit purée
  • 90 g glucose syrup
  • 20 gdextrose
  • 70 g GELECTA COLD
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Exotic jelly
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