- Weight : 125 g
Use yellow pectin to gel your fruit jellies and confectionery with or without pulp.
You can also use it for slow cooking jams and fillings for cookies and pastries.
Yellow Pectin is designed to gel sugar-rich (76% or more) and acidic (pH between 3.2 and 3.5) media because it sets slowly.
Yellow pectin cannot be melted as many times as desired because the gel formed cannot be reversed by heating. The final texture is ideal for cutting as it is quite firm and not very melting.
Instructions for use:
- Pre-mix the yellow pectin with other dry ingredients.
- Pour the mixture into a hot liquid with vigorous stirring and keep stirring until completely dissolved (in about 15 minutes).
Fruit jellies: 1.0 to 1.2% of your total preparation.
Jelly confectionery: 1.6 to 1.7% of your total preparation.
Use our Jellyflex silicone mould to make your fruit jellies easily.
Ingredients: gelling agent: highly esterified fruit pectin E440i (59 to 65%), acidifier E337, dextrose, emulsifier E425i.
Allergens: May contain traces of gluten, egg, soy, milk, nuts, lupin and sulphites.
Use in foodstuffs.
Store away from moisture and heat.
Contains: 125 g
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