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Pectin E440i
100 g

4 ratings
Reference: pect100
€ 14.50 tax incl. Prices include taxes - Remove 5.5% outside EU.
Pectin E440i - 100 g
Pectin E440i - 100 g
Pectin E440i - 100 g
In stock
Place your order before 12:30pm (local time) for same day dispatch
Limité à 100 par commande
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Description
Made in France

Pectin E440i gelling agent.
Thermo-reversible gelling agent recommended for jams or jellies with a reduced sugar content. Can be used in organic and dietetic products.
Instructions for use:
To disperse the product without lumps:

  • mix it with other dry ingredients (for example: with 3 to 5 times its weight of sugar) then pour the preparation into the liquid (dissolution is favoured by the heat treatment and is complete at 80/85°C) with vigorous stirring until complete dissolution: it can be delicate in a medium rich in calcium.
  • or incorporate it into a non-solvent medium (oil, alcohol, concentrated sugar solutions < 65°Brix)

  • Applications: Fruit preparations.
  • Dosage: 0.5 to 1.5%, according to the desired texture.
  • Net weight: 100 g
UNBEATABLE PRICE:
Non-Stick Baking Mat
Meilleur du Chef
Non-Stick Baking Mat - 40 x 30cm
€ 15.90€ 8.90
Add
More info

Typical receipts:.

Compotes:
Pectin solution: 8 to 10g/kg pectin + 30 g/kg fructose + 110 g/kg water

  • Pre-mix the pectin with 30 g of fructose
  • disperse the mixture in water at 80°C while stirring
  • Keep stirring to dissolve completely

Jams: Fruit Mix 770g + Fructose 190g

  • Heat the fruit and mix with fructose
  • Concentrate the preparation
  • Add the pectin solution kept warm
  • Concentrate to reach the final Brix
  • Cool and fill the jars around 85°C

Jams:
Pectin solution: 6 to 8g/kg pectin + 25 g/kg sugar + 100 g/kg water

  • Pre-mix the pectin with 25 g of sugar
  • Disperse the mixture in water at 80°C while stirring
  • Keep stirring to dissolve completely

Jams: Fruit 500g + Sugar 425g + Lemon juice concentrate 10-20g

  • Preheat the fruit with some of the sugar and lemon concentrate
  • Heat the mixture and add the remaining sugar
  • Add the pectin solution held at 75°C
  • Concentrate to reach the final Brix
  • Maintain heat up to 90°C
  • Cool and fill the jars at around 85°C

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