The 70% Margin Summer Staple: Signature Brown Sugar Crystal Ice Jelly

If you are looking for the ultimate high-margin refresher for your summer menu, look no further than "Bingfen" (Ice Jelly). This traditional dessert is exploding in popularity thanks to its stunning, glass-like appearance and cooling properties.

For restaurant owners, this is an operational dream: it is shelf-stable, incredibly cheap to produce per ounce, and requires zero complex equipment. The base is flavor-neutral, meaning the profit comes from the premium mouthfeel of the jelly and the quality of your syrup.

This recipe uses our Crystal Jelly Powder to create a crystal-clear, wobble-perfect texture that holds its shape while melting in the mouth. It pairs perfectly with rich, caramelized brown sugar—a classic combination that pairs exceptionally well with spicy foods (making it a must-have for Hot Pot spots).

Below is the bulk SOP designed for high-volume service, yielding approximately 70 servings per batch.

Commercial Recipe SOP: Brown Sugar Crystal Ice Jelly

Yield: Approx. 70 servings (5.3 oz each) Prep Time: 10 Minutes (plus setting time) Cost Efficiency: Extremely High

Part 1: Bulk Crystal Jelly Base

Note: This jelly is heat-reversible but best served chilled.

• Ingredients:
  • 1.1 lbs (0.5 bag) Crystal Jelly Powder
  • 10 qts Hot Water
  • 1.1 lbs Standard White Sugar
• Instructions:

1. 1. Boil: In a large commercial stockpot, bring 10 quarts of water to a rolling boil.
   2. Mix: Slowly whisk in the Crystal Jelly Powder and white sugar. Ensure the powder is fully dissolved and there are no clumps on the bottom.
   3. Activate: Maintain a rolling boil for exactly 2 minutes while stirring. This step is crucial for the hydrocolloids to activate properly.
   4. Cool: Remove from heat. Pour the liquid into hotel pans or directly into serving cups if you prefer pre-portioning.
   5. Set: Allow to cool to room temperature, then refrigerate. The jelly will set clear and firm.

Part 2: Assembly & Service

• Per Serving Ingredients:
  • 5 oz Set Crystal Jelly (from Part 1)
  • 1-2 oz Brown Sugar Syrup
  • (Optional Upsell) 1 tsp Sweetened Red Beans or Crushed Peanuts
• Instructions:

1. 1. Portion: If the jelly was set in hotel pans, use a large spoon to scoop "broken" organic chunks of jelly into a clear 5.3oz plastic cup. If pre-set in cups, skip this step. The broken texture catches the syrup beautifully.
   2. Syrup: Drizzle the Brown Sugar Syrup generously over the jelly. The syrup should seep through the cracks of the jelly, creating a stunning amber stained-glass effect.
   3. Serve: Serve immediately chilled. (Optional: Add a scoop of red beans on top for added value).