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.
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Item No.
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