does anyone have directions for use in English? Please!

Ingredients: starch, gelling agent (carrageen), acidifier (mono potassium Tartrat) Cooking Instructions: For 250ml of liquid 1) Mix content of 1 sachet with 2 tablespoons of sugar in a pan. Add 250ml of cold water bit by bit until dissolved properly.If you use the juice of tinned fruits, add some water to dilute. 2) Bring to the boil while stirring. Spread over the fruits immediately with the help of a spoon.

Hello, should left over be refrigerated or discarded and for how long will be good for? Ty

My mom is German and has used this product forever. I'm trying to learn from her and she always discards what is left

German baking item that you put in with your whip cream to make it stiff

This is a clear glaze to put on a cake with fruit topping. To make whipped cream more stable you have to use "Sahnesteif".

Can I use half the package?

You can if you carefully measure. First, measure the entire package, then take half of what you've measured ,and obviously half the sugar you normally use ( although I never use more than a tablespoon of sugar with the whole package), and have as much liquid - I almost always use apple juice - heat until mixture is clear.

Tortenguss klar

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