Special Order Only.
Odourless and tasteless fine powder that acts as a thickener and gelling agent. Gelling occurs during cooling (in the presence of acid and sugar). The final texture is obtained after 24 hours. A total dissolution is obtained from 80 to 85°C.
Suitable for most fruits.
Directions for use:
- Dry pre-disperse the pectin in a part of the sugar (about 50g)
- Sprinkle the premix and mix with the fruit
- Raise the temperature to a minimum of 85°C
- Add the sugar and mix
- Continue cooking until the desired dry extract is obtained (usually 55°brix on the refractometer)
- Add acid solution if necessary (pH > 3.5)
Dosage:
- from 0.3 to 0.6%
- Maximum concentration: 2.5% in cold water (temperature below 10°C)
-
4 to 5% in hot water (for immediate use)
Product of France
A pioneer in the industry of texturing agents, emulsifiers, preservatives and food ingredients, Louis Francois produces and sells a wide range of products for affiliates of the gastronomy, pastry, bakery, chocolate-making, confectionery and ice cream industries worldwide. With a production site ,laboratory and training centre all located in Paris, Louis Francois has, for over a century, passed on this know-how with passion, bolstering the field with its innovation discoveries and expertise.
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Apr 26, 2024