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Product: Pectin Fruit
Measured LM pectin with retardant salts.
Use: Mix with the sugar, bring to a boil and add the acid.
Application: Adequate pH: 3.5-3.7.
Minimum 40% added sugar + acid.
Observations: Slow gelling. Final effect in 24 h.
Firm, brilliant, elastic, thermo-reversible gels.
Optimum for freezing and thawing.
Packaging: 500g x 1