pectin conventional (for 2:1 gelling sugar)
€1,069.73
Content:
25 KG
(€42.79 / 1 KG)
Prices incl. VAT
- Vegan
Product number:
23474
Parcel shipping possible
Product information "pectin conventional (for 2:1 gelling sugar)"
This low-esterified pectin is ideal for making fruit spreads at a ratio of two parts fruit to one part sugar. It can be used at a dry matter content of approximately 45 to 55 °Brix (60 °Brix). Mix the pectin well with the sugar before adding it to the fruit mixture. The mixture should then be stirred, heated and boiled for approximately 3 minutes. Do not duplicate the recipe, as the gelling result may otherwise vary. Consider the acidity of the fruit and add lemon juice if necessary. For fruits that are low in pectin, use a higher dosage and only proceed after a successful gelling test. This pectin may be used in the production of certified organic fruit spreads.
Preparation
Gelling agent for fruit spreads 2:1
27-30 g pectin (depending on type of fruit)
2000 g fruits
1000 g sucrose (granulated sugar)
lemon juice if necessary
Mix the pectin with a part of the sugar and then add to the the cold fruits and mix well. Boil out the fruits, add the remaining sugar bit by bit and boil for approx. 3 min, stir well.
Ingredients
gelling agent: pectin, saccharose
Nutritional Information and Product Details
Calories [kJ/kcal]
933/223
Fat
1 g
Of Which Saturated Fatty Acids
1 g
Carbohydrates
15 g
Of Which Sugar
15 g
Fiber
75 g
Protein
1 g
Salt
2.5 g
Product Number:
23474
GTIN/EAN:
4026363234742
Weight:
25 kg
Best Before:
7 Jan 2027