PECTIN X-58 180g

It is a thickening and / or gelling agent (in the presence of calcium), particularly suitable for gelling in milk media.

Origin:
Vegetable, fruit.

Properties:
Gelification in calcium media. Ideal for making glazes, custard creams, ...

Mode of use:
Bring to a boil to activate.
Active in the presence of low sugar levels.
Maximum dose: 3% in cold water / 6-8% in hot water.

Technical note:
Thermo-reversible.
Suitable for freezing.
LM Pectin.

Recommended dosage: 2 g to 8 g per kg.