Pectins

Gelling agent producing a non-reversible gel when heated in acid and sugar media (dry extract over 75%). Heat-resistant.

• DOSAGE: fruit pastes 10 to 20 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Gelling agent giving a thermo-reversible gel and good hold on fruit. Pastry toppings with fruit pulp.

•  DOSAGE: 8 to 12 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Gelling agent producing a thermo-reversible gel stable to freezing and thawing. For neutral toppings (tarts, sponge cakes, cookies) or low-sugar toppings.

• DOSAGE: 10 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Gelling agent producing a thermo-reversible gel when heated in the presence of calcium ions and/or acidity.
Thick-textured jams, sauces for toppings, fruit purées, jellied milk desserts, milk jams, coulis, panna cotta, cream desserts...

• DOSAGE: 3 to 50 g/kg of mass
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Acid-reactive gelling agent with high dry extract. Jams, jellies and fillings (especially suitable for traditional jams with pieces). Heat-resistant.

• DOSAGE: 2.5 to 5 g/kg of mass.
• PACKAGING: 1 kg tin - 25 kg box

Acid-reactive gelling agent with high dry extract. Recommended for jellies and jams. Heat-resistant.

• DOSAGE: 2.5 to 5 g/kg of mass.
• PACKAGING: 1 kg tin - 25 kg box

Pectin for jams and jellies to reduce dry extract to 55% and avoid adding too much sugar or overcooking. Works with a maximum pH of 3.5. Heat-resistant.

• DOSAGE: 2.5 to 20 g/kg of mass
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Heat-resistant gelling agent recommended for jams and jellies with reduced sugar content. Can be used in organic and dietary products.

• DOSAGE: 1 to 20 g/litre
• PACKAGING: 1 kg tin - 25 kg box