Pectin Extra Slow Set
Applications : Jams, jellies, coulis, confit, fruit jelly
Properties : Gelling, heat-resistant, not stable to freezing
Dosage : 2.5 to 20 g / kg of mass
The
product in detail
Description
Louis François Extra Slow Set Pectin is a gelling agent under the following conditions:
- Minimum dry extract 60%.
- En présence d’acide, pH<3,5
Particularly suitable for jams and yoghurt fruit preparations. Dosage varies according to formulation and desired texture.
Extra slow set pectin can also be used to make sugar-reduced fruit jellies, with a final dry extract of 65-68%
Dosage and application
2.5 to 20 g / kg of mass - 0.25% to 2% of total mass
Availability
Kosher; Halal
Use
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 150g (article code: 10180)
- 1kg (item code: 10150)
- 25kg (item code: 10149)
Protect from moisture and heat in closed packaging. Protect from light.
Do you have any questions about this product?
Louis François tip
Predispersion
As with all texturizing agents, it's a good idea to predisperse pectin in a little sugar or other powders in the recipe to facilitate its solubilization in liquids. It will then form fewer lumps and blend better with the rest of the recipe.
Acidity and dry extract
As far as possible, check the pH and final dry extract of your recipes to ensure the greatest possible consistency in production.
Be careful to add the acid solution at the end of the cooking to avoid damaging the gel that is formed (it gets destroyed by the whisking).
Basics
