HOPPER RANGE OF SPRINKLES &  
100'S AND 1000'S
2011

  

    

 

Its party time!!! now you can decorate your cakes and fairy bread with naturally coloured sprinkles and 100’s & 1000’s.

 
There are lots of gorgeous colours to choose from so let your creativity run wild. If anyone has any creations they would like to share with us please send us a photo and we will publish them in our cake decorating section - visit image gallery 
 
ALL 100'S & 1000'S and Sprinkles are GLUTEN FREE, DAIRY, EGG AND NUT FREE.

Please also be aware that some of our product formulations have recently changed and ingredients listed are those of the newest stock we have available which may not have reached retailers our retailers yet.
 
LOOK OUT FOR SOME MORE NEW AND EXCITING PRODUCTS SOON! 

INGREDIENTS:
 

Rainbow 100’s & 1000’s

Gluten Free                           

Cane Sugar, Tapioca Starch, Glazing Agent 903, Natural Colours 100, 120, 141, 163 

Pink 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent 903, natural colour (120).

Yellow 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent 903, natural colour (100 ).

Blue 100’s & 1000’s Blue

Gluten Free

Sugar, tapioca starch, glazing agent 903, natural colour (Gardenia plant extract)

Festive 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent 903, natural colour (100, 120, gardenia plant extract)

 

 
 

White 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent 903.

 

 
 

Purple 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent (903), natural colour (163).

 

 
 

Green 100’s & 1000’s

Gluten Free

Sugar, tapioca starch, glazing agent (903), natural colour (100, plant extract – Gardenia)


 

 
Chocolate Sprinkles
Gluten free

Sugar, cocoa, vegetable fat (soybean), glucose syrup (from wheat), stabiliser 1401, halal gelatine.

 

   
** We have endeavoured to source the most natural products available. However, whilst all colours in these products are natural, some children may be affected by 120 Carmine. 




 
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Thursday, February 23, 2012