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.
Bubble, Sosa, 500g
Item No.
100.005.025
Raz el Hanout (TE), 500g
Item No.
120.300.145
Organic Croissant Flour 13%, SM, 25kg
Item No.
030.010.030
Chia Seeds, 1kg
Item No.
030.315.010
