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Description
Method of use: Integrate the pectin with the sugar at 40°C, whipping well. Bring to the boil. Add the acid after activation.
Specifications:
• Suitable pH: 3.2-3.5.
• Minimum of 60% added sugar + acid.
• Suitable pH: 3.2-3.5.
• Minimum of 60% added sugar + acid.
Features:
• Slow gelling.
• Final effect after 24h.
• Opaque gels.
• Thermo-stable.
• Oven ready.
• Freezable.
• Slow gelling.
• Final effect after 24h.
• Opaque gels.
• Thermo-stable.
• Oven ready.
• Freezable.
Applications: Traditional mould fruit jellies. Also for traditional marmalades. Baking.
Dosage: 8-25g/kg
Old Product Code: 58030017
Old Product Code: 58030017