NORDIC SHIMMER - SPRINKLE MIX

These pretty sprinkles are perfect to glam up your cakes, cupcakes, cakesicles and biscuits etc.

Ingredients breakdown:

White 100s and 1000s: 
Sugar, WHEAT starch, Glucose Syrup.

Dark Green sugar strands: 
Sugar, Palm Butter, Wheat Starch, Glucose Syrup, Colours (E101, E133)

Green Glimmer strands: 
Sugar, Vegetable Oil (coconut), Glucose Syrup, Colours (E101, E133, E171), Glazing Agent (E901 with coconut oil, shellac

Green Glimmer 100s and 1000s: 
Sugar, WHEAT starch, Glucose Syrup, Colour (E131, E171, E100), glazing agent (shellac)

Large Silver Rods: 
Sugar, wheat semolina, colouring (E174), stabiliser (arabic gum), gelatine (fish)(PLEASE NOTE: the centre of these rods are made from Wheat Semolina (raw pasta). Whilst edible, this product is very hard and crunchy (but they look amazing!!)

White strands: 
Sugar, Vegetable Oil (coconut), Glucose Syrup, Colours (E171), Glazing Agent (E901 with coconut oil, shellac)

Red balls: 
Sugar (74,9%), wheat flour, starch (wheat/ maize), stabiliser: Arabic gum, glucose syrup, colourings: E100, E120, glazing agents: carnauba wax, beeswax and shellac.

Mini silver stars: 
Sugar, Potato starch, Sunflower oil, Rice flour, Colours (E153, E171), Glazing agent (shellac).

Christmas tree shapes red white and green: 
Sugar, potato starch, sunflower oil, rice flour, colours (E101, E120, E133, E171), glazing agent: shellac.

Silver 100's and 1000's: 
Sugar, WHEAT starch, Glucose Syrup, Colour (E171, E153), glazing agent (shellac).

Large white snowflakes: 
Sugar, potato starch, sunflower oil, rice flour.

Mini white snowflakes: 
Sugar, rice flour, rapeseed oil (partly hydrogenated), thickener - tragacanth

NOTE: the centre of the rods are made from Wheat Semolina (raw pasta). Whilst edible, this product is very hard and crunchy (but they look amazing!!)

Contains WHEAT. 
Made in a facility that may handle MILK, NUTS, PEANUTS and SOYA. 
Weight approx 50g

Mixes may vary ever so slightly if we do not have a certain sprinkle in stock. 
Best before 12 months after opening.