TEA Brand Brown Sugar Crystal Konjac Pearls – Chewy, Ready-to-Eat, Adds Flavor to Beverages and Desserts Size: 1,000 grams
Product Benefits
- Perfect as a topping for various drinks and desserts such as fresh milk with brown konjac, Thai tea with konjac pearls, bubble tea, and desserts like shaved ice, bingsu, ice cream, and chilled treats.
- Ready-to-eat konjac pearls; simply open the bag to use.
- Enhances the visual appeal and flavor of beverages and desserts.
- Adds value to your shop’s drink and dessert offerings.
Product Details
- Made from konjac jelly, TEA brand, ideal for topping beverages.
- Chewy, crunchy texture that adds a delightful layer to tea, coffee, and other beverages without altering the taste.
- Ready-to-serve konjac pearls in a convenient open-and-serve bag.
- Suitable for over 37 servings as a topping.
- Food safety certified.
- Estimated cost per serving: 2.54 THB (cost varies by recipe).
Available Flavors
- Lychee
- Brown Sugar
- Grape
- Mango
- Peach
- Pomegranate
Net Weight: 1,000 grams (830 grams of konjac pearls)
Key Ingredients
- Drinking water
- Fructose syrup
- White sugar
- Konjac powder
- Food additives
- Acidity regulators
- Thickening agents
- Preservatives
- Sweeteners (Sucralose)
- Conditioners
Warning
- Not suitable for children under 3 years old.
Usage Instructions
- Use as a topping for milk, tea, coffee, and various desserts.
Suggested Recipe: Taiwanese Tea with Brown Sugar Konjac Pearls
Ingredients
- Taiwanese Tea 160 ml
- Creamer Powder 3 scoops
- Syrup 25 ml
- Brown Sugar Crystal Konjac Pearls
Preparation
- Dissolve creamer powder in Taiwanese tea, add syrup, and stir well.
- Fill a glass with ice, pour in the mixture, and top with brown sugar konjac pearls as desired. Serve immediately.
Storage Instructions
- If unopened, store in a cool, dry place at room temperature.
- Once opened, transfer to an airtight container, refrigerate, and use a clean spoon for serving.
Shelf Life: 12 months from the production date (production and expiration dates indicated on the packaging).