Pectin for Topping
Gelling agent for pastry toppings and fillings
Gives a firm, glossy gel The gel obtained with this pectin can be heated and then reheated several times, retaining its gelling qualities.
From 0.8 to 2% depending on pulp content (10g/ kg topping). It is advisable to pre-mix the pectin with some of the sugar, and disperse the mixture in water with stirring to avoid lumps. Heat to 75°C; the mixture gels after cooling.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C) 18 months in closed packaging / 2 months at room temperature after opening
250g, 500g and 1 kg jars
