Pectin 325 NH 95

Here is finally a NH pectin packaged in a reclosable pocket of 125 g.

This gelling agent is used for jams, topping sauces, fruit purées, gelatine dairy desserts and dietary and hypoglycemic products.

The pectin should be cooked for 30 seconds in a boiling preparation. The ideal is to mix it with sugar and to incorporate it only when your liquid is already hot (at least 40 ° C) to avoid the formation of lumps.

For gelation to work properly, pectin needs an acidic environment, which is why it is mainly used in jams and fruit jellies, but also some toppings.


Ingredients: gelling agent: amide pectin E440II, dextrose.

Suitable for vegetarians.

Usage tips provided on the package.