herba cuisine - BASIC GEL - jam II

Product no.: HCPE28
Price incl. VAT, plus delivery

herba cuisine - BASIC GEL - jam II

Which BASIC gel is used depends on the individual desired properties of the final product. Pectin must be dissolved in an aqueous liquid. To this end, pectin is mixed with dry or non-aqueous liquid ingredients and cold mixed or mixed into the aqueous liquid. The pectin is then dissolved by heating, and the gelation occurs on cooling or by acid addition.

  • Apple pectin for fruit spreads 2: 1/3: 1
  • Supple gels, spreadable gel
  • Dry substance (° Bx) <55%
  • Calcium reactive: medium
  • Optimal pH range: 3.0 - 3.6
  • Dosage: 0.3 - 1.0%
  • Capacity: 100g
  • 89,50 €/kg

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