herba cuisine - BASIC GEL - sweet creams

Product no.: HCPE29
Price incl. VAT, plus delivery

herba cuisine - BASIC GEL - sweet creams

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.

  • Citrus pectin for cream, milk dessert, TK stable cream, mousse, creams, vegetable wheats
  • Gels slowly (with calcium), soft gel structure with cut consistency possible, very creamy, tender melting sensation
  • Dry substance (° Bx) <40%
  • Calcium reactive: low
  • Optimal pH range: 3.0 - 3.5 or 5.5 - 7.0 for dairy products
  • Dosage: 0.4 - 1.0%
  • Capacity: 100g
  • 89,50 €/kg

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