Yellow pectin
Applications : Fruit paste and jelly confectionery
Properties : Gelling, heat-resistant, not stable to freezing
Dosage : 10 to 20 g / kg of mass
The
product in detail
Description
Yellow pectin Louis François is a gelling agent in the following conditions:
- 75% minimum dry extract
- En présence d’acide, pH<3,5
Pectin particularly suited to the manufacture of confectionery.
Gelling occurs when acid is added to the solution after cooking: the result is a firm, melting gel that is not thermoreversible.
Dosage and application
10 to 20 g / kg of mass
Availability
Kosher; Halal
Use
Can be heated
Heat-resistant
Packaging and storage
Packaging options
- 150g (article code: 10104)
- 1kg (item code: 1615A)
- 25kg (item code: 1616K)
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
