 
        Pectin - Pectine 325 NH 95, Louis Francois
A gelling agent that produces a thermoreversible gel when heated in the presence of calcium. Ideal for chunky jams, sauces for toppings, fruit purees, jellified milk desserts, non-jelly preserves for fillings, and sweet caramel sauce.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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