Sosa PECTIN JAUNE 500g
PECTIN JAUNE is a specific type of pectin that has a low setting temperature compared to standard pectin and therefore offers significant advantages in confectionery handling and production. It is a gelling agent in an acid medium and with high sugar content: TSS > 55%, pH = 3.1 – 3.8. Particularly suitable for the manufacture of confectionery products with or without pulp, at a dosage of 1-2%.
Ingredients:
thickener: pectin (e440i), sucrose, acidity correctors: tripotassium citrate (e332ii), tetrasodium diphosphate (e450iii), citric acid (e330)
How to use:
Ingredients:
thickener: pectin (e440i), sucrose, acidity correctors: tripotassium citrate (e332ii), tetrasodium diphosphate (e450iii), citric acid (e330)
How to use:
Mix the pectin with the sugar. Incorporate to the pulp with strong agitation, bring to boiling point and add the acid. Recommended activation temperature: 90 °C. Gelling temperature: 25-70 °C (depending on pH and amount of sugar).
Your Dynamic Snippet will be displayed here...
This message is displayed because youy did not provide both a filter and a template to use.
You May Also Like
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.