Discover the unique blend of Dunhuang Blue Orange Flavor Syrup - a versatile 1L syrup perfect for mint vanilla syrup, sparkling soda, cocktails, and milk tea. Ideal for commercial use in jelly and other desserts.
Transform your beverages and desserts with this exotic flavor. Whether you're crafting a refreshing soda or a sophisticated cocktail, our Dunhuang Blue Orange Syrup adds a burst of flavor that will delight your customers.
Say goodbye to high-calorie syrups with Zero Card Syrup! This 2kg bottle of erythritol-based syrup is the perfect sweetener for your milk tea and drink creations. It's a zero-calorie, sugar-free alternative that doesn't compromise on taste.
Perfect for health-conscious customers, this syrup is a game-changer for your beverage menu. Whether you're making a classic milk tea or experimenting with new flavors, Zero Card Syrup ensures that your drinks are both delicious and guilt-free. Stock up on this essential raw material and delight your customers with low-calorie options.
Add a touch of sweetness to your milk tea and cold desserts with Al Liquid Brown Sugar Syrup! This versatile syrup is perfect for making ice powder, cold shrimp, and cold cakes, offering a rich, caramel-like flavor that enhances any dish.
Made from high-quality cane sugar, this syrup is a must-have for any milk tea shop or dessert maker. Its smooth texture and deep, rich flavor make it a favorite among those who appreciate a touch of sweetness in their beverages and desserts. Elevate your culinary creations with Al Liquid Brown Sugar Syrup!
Experience the warmth of authentic ginger brown sugar with our Old Brown Sugar Aunt Conditioning Warm Brown Sugar! This 302g bag is perfect for female students and anyone looking to add a touch of warmth to their daily routine.
Ideal for manufacturer wholesale, this ginger brown sugar is made with the finest ingredients to ensure a rich, authentic flavor. Whether you're making tea or just looking to add a touch of sweetness to your day, this brown sugar is a must-have in your pantry.
