Frequently Asked Questions
What are some reasons Royal® Pudding may fail to thicken?
What are some reasons Royal® Pie Filling may fail to thicken?
What are some reasons Royal® Instant Pudding & Pie Filling may fail to thicken?
What are some reasons Royal® Flan may fail to thicken?
What are some reasons Royal® Tapioca Pudding may fail to thicken?
What are some reasons Royal® Key Lime Pie or Lemon Pie Filling may fail to thicken?
How do I read the expiration code on Royal® Pudding products?
Can I freeze Pudding?
How long after preparation will pudding stay fresh?
How can I order foodservice size puddings, etc.?
Does Royal Pudding or Flan contain gluten?
What are some reasons Royal® Pudding may fail to thicken?
- 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.
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What are some reasons Royal® Pie Filling may fail to thicken?
- When milk substitutes are used. The calcium in milk is essential for the setting process.
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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.
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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.
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What are some reasons Royal® Instant Pudding & Pie Filling may fail to thicken?
- 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.
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What are some reasons Royal® Flan may fail to thicken?
- 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.
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What are some reasons Royal® Tapioca Pudding may fail to thicken?
- 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.
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What are some reasons Royal® Key Lime Pie or Lemon Pie Filling may fail to thicken?
- 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.
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How do I read the expiration code on Royal® Pudding products?
- The Royal® products expiration code will have as the 1st letter "W" - this indicates that the product was make at Jel Sert headquarters in West Chicago, IL. The next letter indicates the machine or line. The first number indicates the year of manufacture. The next 3 numbers represent the day of manufacture. Example: WC5033 1 07:45 means - Manufactured in West Chicago on line C in 2005 on the 33rd day of the year. Produced on first shift at 7:45am.
Date Codes and Shelf Life Detail
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Can I freeze Pudding?
- No
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How long after preparation will pudding stay fresh?
- Our pudding and gelatin products are created to be enjoyed immediately after chilling or the next day.
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How can I order foodservice size puddings, etc.?
- Contact our foodservice distributor, Clabber Girl at 812-232-9446.
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Does Royal Pudding or Flan contain gluten?
- These jel sert products do not contain wheat or corn gluten.
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