Type: Granulated gelatin

Main ingredients: Pork-derived gelatin (collagen protein)

How to use: One pack (5g) makes about 250ml of jelly. Dissolve in hot water at about 80°C while stirring thoroughly. The jelly sets at 10–15°C; let cool slightly, then refrigerate until firm.

Recommended use: Suitable for jelly, bavarois, beverages, and various dishes

This granulated gelatin is made from pork-derived collagen protein. It dissolves easily in hot water and is versatile for use in desserts, soups, or even directly in drinks.

Store in cool dry place

*Photo for reference only.