Pectin 325 NH 95
CHF15.50
Data sheet
- Weight : 125 g
Description
Ideal gelling agent for jams and toppings
This gelling agent is used for jams, sauces for toppings, fruit purées, jellied dairy desserts and dietetic and hypoglycaemic products.
Pectin should be cooked for 30 seconds in a boiling preparation. Ideally, it should be mixed with sugar and only added when the liquid is already hot (at least 40°C) to avoid lumps forming.
For gelling to work properly, pectin needs an acidic environment, which is why it is mainly used in fruit jams and jellies, but also certain toppings.
Ingredient : gelling agent : starchy, low-esterified fruit pectin E440ii.
May contain traces of: soya, milk, egg, gluten, nuts, sulphites and lupin.
Suitable for vegetarians.
Directions for use provided on pack.
No nutritional information
Product Details
0003-0079
3700105234412
11 Items
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