060620 Citrix - Citric acid - 1 kg
1 Citrix, 1 kg. This acidity and pH regulator is made from pure citric acid....
Pectine Yellow - Pectins - 1 kg
Ref. 060626
Pectine Yellow - Pectins - 1 kg
Ref. 060626
1 Pectin Yellow, 1 kg. This gelling agent is made from pure pectins. This slow-setting pectin is specifically adapted to the gelling of acidic, sugar-rich base (minimum Brix degree of 60). The gel formed has a fairly firm, not very melting texture and is not heat-reversible. It is ideal for fruit jellies, fillings and jams. It can be used hot. More info
1 Pectin Yellow, 1 kg. This gelling agent is made from pure pectins. This slow-setting pectin is specifically adapted to the gelling of acidic, sugar-rich base (minimum Brix degree of 60). The gel formed has a fairly firm, not very melting texture and is
- Politique de livraison
Compositions et allergènes
- Azo dye : non
- Natural dyeing : colorant_origine_naturelle_non
- Kasher : Parve
- Composition : Ingredient(s) : gelling agent(s) : E440, sugar, acidity regulator(s) : E337, E452.
Exportabilité
- Exportability USA : Yes
- Exportability Japan : No
- Exportability China : No
- Exportability Canada : Yes
- Exportability Singapour : Yes
- Exportability Hong Kong : Yes
- Exportability UAE : Yes
- Exportability Saoudi Arabia : Yes
- Exportability Bahrein : Yes
- Exportability Kuweit : Yes
- Exportability Oman : Yes
- Exportability Qatar : Yes
- Exportability Taiwan : No
Préconisation d'emploi
- Recommended dosage: 1 - 2.5%.
- • It is advisable to disperse Pectin Yellow with powdered sugar before adding the liquid part of the recipe in order to facilitate dispersion and avoid the formation of lumps.
- • Bring the mixture to a boil, stirring regularly to ensure complete dissolution and hydration.
- • Extend the cooking time until it reaches a minimum Brix degree of 60
- • Add sufficient quantity of a 50% Citrix solution to reach a pH below 3.5
- • Immediately pour into the desired container or mould and cool to form a gel.
To complete the Product
060620 
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