Yellow pectin - 100g

- Yellow Fruit Pectin. 100g or 0.7kg jar

Ingredients: gelling agent: pectin E440i, sodium and potassium tartrate E337, dextrose, sodium polyphosphate E452i.

Mode of action / Properties : Slow-setting pectin intended for the gelling of media:
- The gel that forms is not reversible by heating, and the final texture is quite firm and not very melt-in-your-mouth. Perfect for your fruit jellies.
- High in sugars (greater than or equal to 76%)
- Acids (pH between 3.2 and 3.5).

Instructions for use :
To disperse the product without lumps:
- either pre-mix it dry with other dry ingredients and then pour the mixture into the liquid while stirring vigorously
- or incorporate it into a non-solvent medium (oil, alcohol, concentrated sugar solutions < 65°brix)

Complete dissolution is achieved in approximately 15 minutes.
Maximum concentration: 4 to 5% in cold water
8 to 10% in hot water (for immediate use); 80 to 85 °C

Dosages: Fruit pastes 1 to 1.2% - jelly candies 1.6 to 1.7%