Pectin for Fruit Paste
Gelling agent for fruit paste and confectionery.
Firm final texture.
Dosage instructions: 1 to 2% Dry pre-mix pectin with some of the sugar, disperse in water with vigorous agitation to avoid lumps. NB: Gel formed is not reversible by heating.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months sealed / 2 months at room temperature after opening.
250g, 500g and 1 kg jars
