Produces a firm, glossy gel The gel obtained with this pectin can be heated and then reheated several times, retaining its gelling qualities.
Fruit and jelly topping pectin
Gelling agent for pastry toppings and fillings
From 0.8 to 2% depending on pulp content (10g/ kg topping). It is recommended to pre-mix the pectin with some of the sugar, and disperse the mixture in water with stirring to avoid lumps. Heat to 75°C, the mixture gels after cooling.
Protect from light and moisture at room temperature (min. 10°C - max. 25°C) 18 months in closed packaging / 2 months at room temperature after opening
250g, 500g and 1 kg jars
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