YELLOW PECTIN 150g

Origin:
Vegetable, fruit.

Properties:
Gelling agent (in the presence of sugar and acid), particularly suitable for jams, custard creams, fillings, baking fruit custards.

Mode of use:
Add with sugar at about 40ºC.
Bring to a boil with citrus to activate.
- 2 g/kg for an airy custard texture.
- 4 g/kg for a light custard texture.
- 8 g/kg for a thick custard texture.

Technical note:
Non-thermo-reversible.
Not suitable for freezing.
HM Pectin.

Recommended dosage: 2 g to 10 g per kg.