Pectin 325NH95 | Pectin NH Louis Francois 1Kg

Louis Francois

3741

Pectin 325NH95 A gelling agent that gives a thermoreversible gel when heated in presence of calcium ions. Coarse cut jams, sauces for toppings, fruit purees, jellied milky desserts, non-jelly jams for fillings, dietary products, sweet caramel sauce.

  • Recommended quantity: 0.5 to 1.5%, according to the desired texture.
  • Net weight: 1KG
  • Recommended dosage: Generally 0,8 to 2% according to pulp content (10 g/Kg of coating).
  • Use: 0.3 to 0.5 g/kg or 4 to 5g / ltr. of milk.
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Category: pectin

Type: additives


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