Louis Francois yellow pectin is a powder used to set sugar rich fruit purees 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
This large 1kg tub is ideal for commercial use.
Ingredients: pectin E440i, sodium & potassium tartrate E337, dextrose, sodic polyphosphate E452i
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