Applications:

This gel can be used for glacings, jams and other fruit preparations.

How to use

Dispersion
Pre-mix the pectin powder with other dry ingredients, and pour the preparation into the liquid with stirring until it is completely dissolved.

Dissolution
The dissolution of the product depends on the medium and the process, this is improved with heat and well homogenised.
For complete dissolution, it is obtained quickly at 80 - 85°C.
In a medium with a high calcium content, hard water (>80ppm Ca2+) requires more time or the use of ligands.
Optimum gelation is obtained after 24h. It is a white transparent gel; thermo-reversible (from 80ºC).

Indicative doses
Use 8-15g/l for glacings; 20-25g/l for homemade jams.

Storage conditions

Shelf life of 2 years under the specified storage conditions. Store in tightly closed containers in a cool, dry and odourless place.

Nutritional information pper 100 g

• Energy 670 kJ / 160 kcal
• Fat 0,0 g
  • Saturated 0,0 g
• Carbohydrates 12.0 g
  • Sugars 12,0 g
• Fibre 54,0 g
• Protein 2,0 g
• Salt 19,48 g

Allergens

None.