Fruit Pectina NH, Sosa, 500g

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.