Sosa Pectin Acid-Free 500g
Pectin is a thickener used in the production of dairy products and fermented products, among others. It gives your hydrogenated or whipped dairy preparations and improved consistency. In addition, acid-free pectin also stabilises creams and jellies.
Pectin is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.
How to use
Mix with sugar and then apply force, meanwhile keep stirring. It can then be brought to the boil.
The gelling properties of pectin are activated from 80/85 °C. Slow and gradual cooking is good so that the pectin hydrates well. The cooking time can be extended so that the boiling point is reached, if the type of recipe refers to it.
Dosage
Flans: 0.5 - 0.6 %
Custard: 1 - 1.2 %
Jelly: 1.5 - 2 %
Ingredients
Thickener: amidated pectin (E440(i)), dextrose, stabiliser: calcium sulphate (E516).
Specifications
- Content: 500 grams
- Acid-free
