Ingredients: Glucose Konjac flour, Carrageenan, Potassium chloride, Sodium hexameta phosphate
Production Date: Please see the package
Shelf Life: 18 months (Room Temperature)
Best Before: Please see the package
Method of Application: Add 250g white bean jelly powder and 160g white sugar into 6.25L hot water, and stir well. Pour into model after boiling for 2 minutes. Ready to eat after cooling. Or mix in 1:25 ratio.
Please store in the cool and dry place.
N.W.: 1kg
MADE IN CHINA
Nutrition Information:
Item Per 100g NRV%
Calories 381kcal 19%
Protein 0g 0%
Fat 0g 0%
Carbohydrate 93.9g 31%
Sodium 227mg 11%
*The picture is for reference only*
The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made.Theobroma cacao grows pods on both its branches and trunk. Growers have to be very careful not to damage the cacao tree when harvesting them. Because itâ??s such a delicate task, pods are picked by hand.Each bean is made of about 50% of a fat called cocoa butter. The beans are 20% protein and also contain water, as well as a large amount of nutrients such as theobromine and vitamins. The beans also contain starch and other minerals.Each pod contains 16 to 60 cocoa beans. You have to extract the fruitâ??s contents to get at its beans, in a process known as de-seeding.When fresh, beans look like seeds covered in a white, sticky pulp called mucilage. They can be eaten as they are. However, if we want to store them for later use, we have to ferment and then dry them. We can also roast them.
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