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.
At Gusta Supplies, we curate our selection to reflect innovations and trends our customers appreciate. As much as we pride ourselves in providing ingredients and tools for your everyday kitchen needs, we also offer one-of-a-kind items hardly available in the market. We hope you find this as exciting as we do.
Inventory Last Updated: Apr 17, 2024
