Fruit Pectina NH, Sosa, 500g
Item No.
100.015.060
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.
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Item No.
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