Fruit Pectina NH, Sosa, 500g
Item No.
100.015.060
Item Description
LM pectin amidated 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 3.5-3.7. - Minimum 40% added sugar + acid Observations: - Slow gelling. - Final effect at 24h. -
Description
LM pectin amidated 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 3.5-3.7.
- Minimum 40% added sugar + acid
Observations:
- Slow gelling.
- Final effect at 24h.
- Firm, shiny and elastic gels.
- Thermo-reversible.
- Freezable.
Elaborations: For fruit nappage, fruit jellies, jams and non-traditional fruit pastes (less sugar index) where the incorporation of acid is not an inconvenience.
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 3.5-3.7.
- Minimum 40% added sugar + acid
Observations:
- Slow gelling.
- Final effect at 24h.
- Firm, shiny and elastic gels.
- Thermo-reversible.
- Freezable.
Elaborations: For fruit nappage, fruit jellies, jams and non-traditional fruit pastes (less sugar index) where the incorporation of acid is not an inconvenience.
NUTS - Smoked Almonds, 1kg
Item No.
030.310.055
Italian White Flour "00" Pizza, Shipton Mill, 25kg
Item No.
030.000.015
Choco Cool Spray IBC Compact 250ml, ea
Item No.
110.400.000
Isomalt "F" Refined, Sosa, 900g
Item No.
040.100.035
