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Yellow pectin 1 kg
018.1615A
3700434800609
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartric acid. The jelly obtained is irreversible, the final texture is quite firm and not much fondant.
Yellow pectin 1 kg -
Average rating: 10 -
Best rating: 10 -
Number of reviews: 1
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Ingredients :pectin E440i, tartrate of sodium and potassium E337, dextrose, sodic polyphosphate E452i.
Directions of use (1 kg of jellied fruits) : 1 to 1,7% of total weight. Pre-mix 12 g of pectin with 50 g of sugar. In a pan, heat 500 g of fruit purée and disperse the powder into it. Boil 1-2min, and add 150 g of glucose syrup and 550 g of sugar. Cook at 225°F and add 3 g of citric acid (or 2 g of tartric acid) melted into 3 g of water.
Directions of use (1 kg of jellied fruits) : 1 to 1,7% of total weight. Pre-mix 12 g of pectin with 50 g of sugar. In a pan, heat 500 g of fruit purée and disperse the powder into it. Boil 1-2min, and add 150 g of glucose syrup and 550 g of sugar. Cook at 225°F and add 3 g of citric acid (or 2 g of tartric acid) melted into 3 g of water.
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Pick-up at Labo&Gato Bordeaux - 61 cours Pasteur - 33000 Bordeaux | Gratuit ! |
