060620 1 Citrix - N°17 1 kg
1 Citrix, 1 kg. This acidity and pH regulator is made from pure citric acid....
1 Pectin NHX - N°58 1 kg
Ref. 060627
1 Pectin NHX - N°58 1 kg
Ref. 060627
1 Pectin NHX, 1 kg. This gelling agent is made from pure pectins. It is suitable for thermoreversible gelling of various base: sugar-rich (toppings - Brix 40-60), calcium-rich (dairy products and chocolate preparations) or acidic (fruit preparations).
- Politique de livraison
Compositions et allergènes
- Azo dye : non
- Natural dyeing : colorant_origine_naturelle_non
- Kasher : Parve
- Composition : Ingredient(s) : gelling agent(s) : E440 (pectins), dextrose, acidity regulator(s) : E452 (Polyphosphate), E333 (calcium citrate ).
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 : Yes
Préconisation d'emploi
- Recommended dosage: 0.8 - 2%. Recommendations for use:
- • It is advisable to mix Pectin NHX 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 the boil, stirring regularly to ensure complete dissolution and hydration.
- • Cook until a minimum Brix degree of 40 (for fruit topping) to 60 (for neutral topping)
- • Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8
- • Pour the topping over the dessert or creation to be covered and leave to cool so that the gel forms
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