Apple Pectin 1kg tie for your work on molecular

for your work on molecular recipe

small size: 13

Carbohydrate (bacterial fermentation of corn starch)

tartaric acid is used as an acidifier

the smell of caramelized fruits in homemade cakes

Apple Pectin 1kg tie for your work on molecularDescription Ingredients More info Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content). Dosage: 10 to 12 grams per kg Product of France Pectin E440i, sodium & potassium tartrate E337, dextrose,