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Pectin E440i100 g
Reference: pect100
€ 13.90 tax incl.
Prices include taxes - Remove 5.5% outside EU.
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Description
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
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
Loyalty Points
When purchasing this product, you will earn:
25 loyalty points
500 loyalty points = 5€ automatically deducted from your next order*
* Voucher redeemable within 12 months
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