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pectin x58 |Louis Francois | Hong Kong Bakingwarehouse.com

Pectin X58 1kg

3800

$4,886.00 TWD

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Description
Ingredients
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Thickening or gelifying texture agent.

Allows to make re-usable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C.

Can also be used in candy to make acid stuffings such as for chocolate shells.

Thermoreversible gel, supports freezing.

Recommended measure: 0.8 to 1.5%

Net weight: 1kg

Ingredients: Pectin E440ii, sucrose, stabilizer: E450i, E341iii

Storage: Keep the packet closed, away from humidity and heat.
Ingredients: Pectin E440ii, sucrose, stabilizer: E450i, E341iii

Storage: Keep the packet closed, away from humidity and heat.
Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).

Premix the pectin X58 with the other dry ingredients (such as sugar).

Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.

Heat the mixture to 85°C to fully activate the pectin X58.

Note: pectine X58 is not suitable for use with dairy products or liquids with a high calcium content.

This large 1kg tub is ideal for commercial use.

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