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— See best by date on package.

— We suggest taking the bars out of the box and laying them flat in your freezer so that the cold air may properly circulate around the bars. You should see results soon after you perform this step.

— See best by date on package

— We suggest taking the bars out of the box and laying them flat in your freezer so that the cold air may properly circulate around the bars. You should see results soon after you perform this step.

— See best by date on package

— We suggest taking the bars out of the box and laying them flat in your freezer so that the cold air may properly circulate around the bars. You should see results soon after you perform this step.

— Click here to see Jel Sert Product Date Codes and Shelf Life Details

— We recommend a product called DIDI 7. It can be purchased at any Ace Hardware store. We make two clear flavors of Wyler's® Totally Tropical™ and Watermelon Wipeout™ that have no dyes and will not stain if accidentally spilled.

— Click here to see Jel Sert Product Date Codes and Shelf Life Details

— We recommend a product called DIDI 7. It can be purchased at any Ace Hardware store.

— Our choice of select ingredients, highest quality control, and the Wyler's name are the secrets behind the truly refreshing taste of Wyler's Light. You can taste it in every sip.

— Because Wyler's Light is best enjoyed when chilled, we suggest storing it in your refrigerator once you prepare it. We also recommend that it is best used within 5 days after preparation.

— We know how busy your day can be. That is why Wyler's Light comes in packets instead of tubs. Just use what you want, fold the packet over tightly and store for future use. Wyler's Light packets go where you want to go. There's no worry about the packet bulking up or puncturing open in your purse or travel bag. And, our packets are sturdy enough to withstand normal travel.

— Certainly! We know there are times that you would rather prepare just one glass instead of an entire pitcher, although each flavor has a different net weight so the amount added will have to be adjusted to taste. Try adding 1/2 teaspoon per 8 ouces of cold water to start and stir well to dissolve. If the flavor seems weak, add more in small increments until you reach your desired taste. Add ice to chill and enjoy. Or, pick up Wyler's Light Singles to Go! Each packet is designed for a 16.9 oz. water bottle and the directions are on the box as well as each packet.

— Absolutely! Your delightfully refreshing flavors of Wyler's Light can be used to make a variety of other beverages, delicious snacks, and even desserts! Click here and go to the recipe page for some great ideas.

— See best by date on package

— Once opened, you can store the unopened packets in your pantry or cabinet. Store in a cool dry place to ensure optimum product quality.

— Absolutely! If you cannot find Wyler's Light or a particular flavor of Wyler's Light in your area, please ask your store manager to stock it. You can also purchase Wyler's Light online by clicking here ––> BUY ONLINE or by phone at 1-888-281-6400.

— Yes, all Wyler's Light products have been certified kosher by the Orthodox Union and carry the symbol.

— Yes, all Wyler's Light products are wheat gluten–free.

— You can get more information about the National Ovarian Cancer Coalition (NOCC) by visiting www.ovarian.org or via e-mail NOCC@ovarian.org or by calling 1-888-OVARIAN.

— See best by date on package

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When pudding is not cooked properly. It should be cooked over medium heat and stirred steadily until it starts to boil.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When the pudding is allowed to cool and set before pouring into a pie shell. Once the set is broken, it will not reset firmly enough for a pie.

— When the pie filling is not brought to a full boil. For best results, pie filling should be stirred steadily until it comes to a full boil with bubbles breaking all over the surface. The mixture will be thin but will thicken as it cools.

— Stir well and let cool at room temperature for about 20 minutes, during that time, stirring two additional times to distribute the tapioca granules.

— When pudding is not cooked properly. It should be cooked over medium heat, stirring steadily until it comes to a complete boil with bubbles breaking all over the surface. This process should take approximately six minutes. It should be allowed to cool for five minutes before pouring into a baked pie shell and then chilled until firm.

— When the meringue is not sealed to the edges of the pie shell, the pudding will not set properly. The meringue acts as an insulator, preventing the pudding from becoming liquid.

— When the pie is cut too soon. Do not cut the pie for at least four hours after removing it from the oven. Refrigerating the pie after cooling is recommended.

— The following flavors do contain wheat gluten:
MTF Butterscotch and MTF Vanilla Tapioca.

— See best by date on package

When the pie filling is tasted during the preparation process, and the tasting spoon is returned to the mixture, the pie filling will not set properly. A very small amount of saliva will digest the starch over a period of time and break the setting process.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When pudding is not cooked properly. It should be cooked over medium heat and stirred steadily until it starts to boil.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When the pudding is allowed to cool and set before pouring into a pie shell. Once the set is broken, it will not reset firmly enough for a pie.

— When the pie filling is not brought to a full boil. For best results, pie filling should be stirred steadily until it comes to a full boil with bubbles breaking all over the surface. It should then be immediately poured into a cooled baked pie shell, cool for 10 minutes. Refrigerate at least 4 hours or until set (3 hours for 1 package pie). If using 2 (4–serving size) packages of pudding mix use 3 cups milk.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— If Instant Pudding is allowed to remain in the mixing bowl before pouring into a pie shell, the set will not be firm enough for a pie.

— For best results, Instant Pudding mix should be combined with two cups of fresh cold milk beaten for one minute (for a pie) and two minutes (for pudding) at low speed and then poured immediately into dessert dishes or a pie shell.

— Refrigerate at least 3 hours or until set (1 hour for 1 package pie). If using 2 packages (4–serving size) of pudding mix, use 3 cups cold milk.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When flan is allowed to cool in the pan before it is transferred to dessert dishes. This will break the set. For best results flan should be cooked until it comes to a full bubbling boil, and then immediately poured into dessert dishes. The mixture will be thin, but will set when allowed to cool undisturbed. Do not stir the flan as it sets.

— Flan will not set properly when a whole egg is added to the mix.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When pudding is not cooked properly. It should be cooked over medium heat, stirring steadily until it comes to a complete boil with bubbles breaking all over the surface. The mixture will be thin but will thicken as it cools.

— Pudding should cool slightly, then refrigerate at least ½ hour. For firmer set, refrigerate for 1 hour. Stir before serving to distribute the tapioca granules.

— When milk substitutes are used. The calcium in milk is essential for the setting process.

— When the cooking period is too long or short, the filling will be soft and thin. For best results the pudding should be cooked on medium high heat stirring until the mixture comes to a full boil with bubbles breaking all over the surface. Pour into a cooled baking pastry crust (not recommended for crumb crusts). Top with meringue, if desired.

— When the meringue is not sealed to the edges of the pie shell, the pudding will not set properly. The meringue acts as an insulator, preventing the pudding from becoming liquid.

— When the pie is cut too soon. Do not cut the pie for at lest four hours after removing it from the oven. Refrigerate the pie after cooling is recommended.

— See best by date on package

— No

— Our pudding and gelatin products are created to be enjoyed immediately after chilling or the next day.

— Contact our foodservice distributor, Clabber Girl at 812-232-9446.

— These jel sert products do not contain wheat gluten.

1. Dissolve Gelatin
For firmly set desserts and salads, the gelatin must be thoroughly dissolved. It is important that, after pouring the boiling water on the gelatin, you stir until the gelatin is completely dissolved before adding the cold water. This will take about 1–2 minutes.

2. Measure Liquid Carefully
For a firm set, we recommend using no more than the specified amount of liquid for each package used. Any fruit that is to be added to the gelatin should be thoroughly drained. The juice may be used as part of the liquid. If other liquid ingredients, such as a spoonful of vinegar or lemon juice, are to be added, the amount of liquid called for on the package should be decreased by that same amount.

— Fresh or frozen pineapple, figs, kiwi, papaya or mangoes cannot be added to gelatin. These fruits contain an enzyme that digest proteins and prevents gelatin from jelling properly. However, blanched or canned versions of these fruits can be used because the heat has killed this enzyme.

— Up to 1 ½ cups of a vegetable or fruit mixture can be added to one (2.75–ounce) package of gelatin and still produce a firm set. If the mixture is to be molded, we recommend reducing the cold water by ¼ cup for each 3–ounce package to achieve a firmer set.

— Fruits or vegetables should be added when the gelatin is slightly thickened, to an egg white consistency, so they do not end up on the top or bottom of the gelatin.

— Fruits or vegetables should be added when the gelatin is slightly thickened, to an egg white consistency, so they do not end up on the top or bottom of the gelatin.

— If you place gelatin in the freezer to hasten the jelling process, constant attention is required in order that the gelatin may be removed when it is still in syrupy, thickened state. If left in the freezer for even a few minutes past this stage, the gelatin will start to crystallize and the finished product will be unsatisfactory.

— Chill each layer until almost firm before adding the next. If the first layer is too firm, additional layers may slip apart when unmolded. Gelatin mixtures should be slightly thickened before layering in mold.

— Add 6 ice cubes in place of cold water, stir until melted. Then refrigerate to gel.

— Chill the dissolved gelatin until thick, but not set. The gelatin will be syrupy, but will not flow when it is the right consistency for whipping. Use a hand mixer for mixing the gelatin until it is frothy and thick, similar to the thickness of whipped cream. To shorten the whipping time, or on a warm, humid day, set the bowl of gelatin in a pan of cracked ice while whipping.

— Curdling will occur if the gelatin has not been sufficiently cooled before adding the milk. Also, if milk has a high acidity and is not strictly fresh the curdling will be more pronounced.

— If tall molds are used, it is suggested that the liquid be decreased (¼ cup for each 2 cups) and the mold be allowed to set for at least 12 hours.

— Allow gelatin to set for several hours or overnight until completely firm. The top should not feel sticky and the gelatin should not sag toward the side of the mold when the mold is tilted. Use the tip of a sharp knife that has been dipped in warm water to loosen the gelatin from the edge of the mold. Dip the mold in warm water just to the rim for ten seconds. Gently shake to loosen the gelatin. Moisten the top of the gelatin and place a chilled serving plate on top of the mold, then invert the mold and plate, shaking gently. Carefully remove the mold-if the gelatin does not release readily, repeat the procedure.

— Gelatin can keep without loss of flavor for several days with proper refrigeration. It should be covered to prevent the surface from drying out.

— See best by date on package

— Our pudding and gelatin products are created to be enjoyed immediately after chilling or the next day.

— Contact our foodservice distributor, Clabber Girl at 812-232-9446.

— These Jel Sert products do not contain wheat gluten.

— Royal gelatin dessert products manufactured and distributed by The Jel Sert Company are certified Kosher by Rabbi Sheldon D. Goldsmith and carry the letter K as an indication of the certification.

Flavor Aid and Wyler's Powdered Drink Mixes

JEL SERT GLUTEN STATEMENT

The following Jel Sert Products do not contain Wheat Gluten:

• Mondo Fruit Squeezers
• Fla·Vor·Ice Freezer Bars
• Fla·Vor·Ice Light Freezer Bars
• Pop Ice Freezer Bars
• Otter Pops Freezer Bars
• Otter Pops Plus Freezer Bars
• Wyler's Italian Ice Freezer Bars
• Royal Puddings and Gelatins
• Royal Flan
• My*T*Fine Chocolate Pudding
• My*T*Fine Chocolate Fudge Pudding
• My*T*Fine Vanilla Pudding
• My*T*Fine Lemon Pudding
• Wyler's Light Sugar–Free Powdered Soft Drinks
• Wyler's Powdered Soft Drinks
• Flavor Aid Powdered Soft Drinks
• Hawaiian Punch Drink Mixes
• Hawaiian Punch Freezer Bars
• Soda Pops
• Diet Snapple Drink Mixes
• Jelly Belly Freezer Bars
• Kool Pops Freezer Bars
• Slush Puppie Freezer Bars
• Mr Freeze Freezer Bars
• Warheads Freezer Bars
• Arnold Palmer Freezer Bars
• Peeps Freezer Bars

JEL SERT KOSHER PRODUCTS

The following Jel Sert products are certified OU by the Orthodox Union:

• Diet Snapple Powered Soft Drinks — Selected flavors
• Flavor Aid Powdered Soft Drinks — All flavors
• Fla·Vor·Ice Freezer Bars — All flavors
• Fla·Vor·Ice Light Freezer Bars — All flavors
• Fla·Vor·Ice Tropical Freezer Bars — All flavors
• Wyler's Italian Ice Freezer Bars — All flavors
• Mondo Juice Drink — All flavors
• My*T*Fine Pudding — all flavors
• Otter Pops Freezer Bars — All flavors
• Pop Ice Freezer Bars — All flavors
• Pop Ice Tropical Freezer Bars — All flavors
• Jelly Belly Freezer Bars — All flavors
• Kool Pops Freezer Bars — All flavors
• Mr Freeze Freezer Bars — All flavors
• Royal Puddings — All flavors with the exception of Royal Cheesecake Pie Filling which is certified OUD
• Wyler's Powdered Soft Drinks — All flavors
• Wyler's Light Sugar–free Powdered Soft Drinks — All flavors

The following Jel Sert products are certified by Rabbi Sheldon Goldsmith and carry the symbol K:

• Wyler's Gelatins — All flavors
• Royal Gelatins — All flavors