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Pectagel Rose is a plant-based pectin mixture. It serves as a gelling and thickening agent especially for ice cream and sorbet and ensures a special creaminess. Mix the ingredients with Pectagel Rose and stir into the liquid preparation until the mixture is lump-free. The pectin dissolves quickly at 80 / 85°C. The following pectins are available for other areas of use: - yellow pectin, Pectin Jaune (for fruit pastes and solid fillings) - Pectin glazed ice cream) - Pectin NH - Nappage (universal for pouring over and fillings with fruit pulp)
Additional information about the product
Designation
Pectin - Pectagel Rose, gelling / thickening agent for ice cream and sorbet
item number
12499
Content
1 kg
Packaging
Pe can
Date of minimum durability
Last date of minimum durability: 28.02.2025 Up to Ø 648 days from date of shipment.
Louis Francois, Za PariestT 17 Rue Des Vieilles Vignes, 77183 Croissy Beaubourg, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Gelling / thickening agent for ice cream and sorbet (stabilizer against crystallization, ensures the creaminess of ice cream and sorbet preparations). Gelling agent: Pectin E 440ii, thickeners: E410 and E412, dextrose. Properties: Pectin Pectagel Rose can be used to make neutral and acidic sauces for dairy products or ice cream desserts. Pectin Pectagel Rose can be used in aqueous and fruit-based preparations. Gelation occurs in conjunction with calcium after heating. Complete and final strength is achieved after 24 hours. Dosage: 0.4% - 1.0% (4 g to a maximum of 10 g per 1 kg total weight) according to the ingredients according to the recipe and the processing process. Processing: To use Pectin Pectagel Rose without lumps: - Mix Pectin Pectagel Rose with the other dry ingredients (sugar, glucose powder, dextrose...) and let this mixture trickle into the liquid preparation while stirring vigorously to prevent lumps from forming. - Stir until a uniform mass is formed. - The pectin dissolves quickly at 80°C / 85°C. The solubility of pectin depends on the processing process and the nature of the respective starting material. It is improved through heat treatment (time, temperature) and through mechanical processing (whipping machine, homogenizer). The pectin is somewhat more difficult to process in masses that contain a lot of calcium (very hard water and milk). The processing time is extended or salts can crystallize. Store in a dry and cool place (below 20°C).
Properties: No nutritional values need to be provided.
Allergy Advice about the product (contain allergens) (12499) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
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