Ghonche Sour Cherry Jelly Powder 100g

The formulation incorporates high-grade 100% bovine gelatin calibrated between 220 and 240 Bloom. This ensures a resilient, springy gel network that releases cleanly from molds and remains stable during ambient serving.

Dissolve the 100g contents into 200ml (1 cup) of boiling water, stirring vigorously until all gelatin crystals are completely clear and dissolved. Add 200ml of cold water (or ice cubes), mix evenly, pour into molds, and refrigerate below 5°C for 2 to 3 hours to set.

Yes; all gelatin feedstocks undergo verified Halal accreditation by recognized Islamic certifiers alongside veterinary health certificates confirming 100% bovine extraction from cattle slaughtered according to Islamic rites, strictly free from porcine derivatives.

Fresh fruits like kiwi, pineapple, and papaya contain active proteolytic enzymes (bromelain, actinidin) that hydrolyze gelatin's collagen triple-helix matrix. To incorporate these fruits, blanch or boil them briefly for 2 minutes to denature the enzymes prior to molding.

Gelatin and sugar crystals are highly hygroscopic. The multi-layer metallized barrier pouch prevents water vapor, ambient oxygen, and UV penetration, eliminating caking, clumping, and volatile aroma degradation across the full 24-month shelf life.

The domestic MOQ is 50 master cartons, while export shipments start from one 20ft container. Master cartons are constructed from rigid 5-ply corrugated board containing 24 or 48 consumer packs (100g each), optimized for stable multi-tier pallet stacking.

Shipments are contracted under EXW (factory), FCA/CPT at inland border dry ports, or FOB Bandar Abbas. Consignments are accompanied by batch COAs, international Halal certification, Ministry of Health Sanitary Clearance, and Chamber Certificates of Origin.