Pectina Jaune/Citrus, Sosa, 500g
Item No.
100.015.050
Citrus pectin HM with retarding salts. How to use: Integrate the pectin at 40ºC together with the sugar with vigorous stirring. Bring to a boil. Add the acid after activation. Specs: - Suitable PH: 3.2-3.5. - Minimum 60% added sugar + acid. Observations: - Very slow gelling. - Final effect at 24h. -
Description
Citrus pectin HM with retarding salts.
How to use: Integrate the pectin at 40ºC together with the sugar with vigorous stirring. Bring to a boil. Add the acid after activation.
Specs:
- Suitable PH: 3.2-3.5.
- Minimum 60% added sugar + acid.
Observations:
- Very slow gelling.
- Final effect at 24h.
- Opaque gels.
- Thermostable.
- Bakeable.
- Freezable.
Elaborations: Fruit pastes in the traditional molded style. Also for traditional jams. Bakeable.
How to use: Integrate the pectin at 40ºC together with the sugar with vigorous stirring. Bring to a boil. Add the acid after activation.
Specs:
- Suitable PH: 3.2-3.5.
- Minimum 60% added sugar + acid.
Observations:
- Very slow gelling.
- Final effect at 24h.
- Opaque gels.
- Thermostable.
- Bakeable.
- Freezable.
Elaborations: Fruit pastes in the traditional molded style. Also for traditional jams. Bakeable.
Beef Gelatin in Powder, Sosa, 750g
Item No.
100.025.000
Espresso Aroma, Sosa, 50g
Item No.
100.400.110
Elastic, Sosa, 650g
Item No.
100.015.010
Glacialmint Aroma, Sosa, 50g
Item No.
100.400.135