Yellow pectin is a powder used as a gelling agent. Set sugar-rich fruit purées and juices into non-reversible substances, which cannot be melted and reset through heating. Great for jellies, patisserie, and fruit gums or candies. Can be used alongside tartaric acid to help the gelling process.
To use the powdered pectin:
- Use 10-12g per kilo of total ingredients
- Premix with other dry ingredients - for example sugars - and pour everything together into the liquid while stirring
- Continue stirring up to 80/85°C, when the pectin will be fully dissolved
Ingredients: Pectin E440i, sodium & potassium tartrate E337, dextrose, sodic polyphosphate E452i
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