Pectin - Pectin X 58, gelling agent for pour-over without fruit pulp Louis Francois

Pectin The gelling agent ensures that it can be frozen and is reversible. Mix the ingredients with Pectin X 58 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 (fruit pastes and solid fillings) - Pectin RS 150 - Rapid Set (for jam / marmalade) - Pectin NH - Nappage (universal for pouring over and fillings with fruit pulp) - Pectagel Rose (for ice cream and sorbet) - Pectagel 843 (for fruit topping and glazed ice cream)