TEA Brand Pomegranate Crystal Konjac Pearls – Chewy, Ready-to-Eat, Adds Flavor to Beverages and Desserts Size: 1,000 grams
Product Benefits
- Ideal as a topping for various beverages and desserts, such as fresh milk with brown sugar konjac, Thai tea with konjac pearls, bubble tea, and desserts like shaved ice, bingsu, ice cream, and chilled treats.
- Ready-to-eat konjac pearls; just open the bag and enjoy.
- Adds vibrant color and interest to drinks and desserts.
- Enhances the value of your shop's beverages and desserts.
Product Details
- Made from konjac jelly, TEA brand, perfect for topping beverages.
- Chewy and fun texture, bringing an enjoyable crunch to drinks like tea and coffee without affecting flavor.
- Ready-to-serve konjac pearls in easy-open packaging.
- Can be used as a topping for over 37 servings.
- Certified for food safety and quality.
- Estimated cost per serving: 2.54 THB (cost may vary based on the recipe used).
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: Peach Konjac Soda
Ingredients
- Peach Syrup 20 ml
- Hot Water 60 ml
- Syrup 20 ml
- Soda 60 ml
- Mixed Crystal Konjac Pearls
Preparation
- Mix peach syrup with hot water, add syrup, and stir well.
- Fill a glass with ice, pour in the peach syrup mixture, and add soda.
- Top with crystal konjac pearls as desired and serve.
Storage Instructions
- If unopened, store in a cool, dry place at room temperature.
- Once opened, store in an airtight container in the refrigerator and use a clean spoon for serving.
Shelf Life: 12 months from the production date (production and expiration dates are indicated on the packaging).