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Apple Pectin - France -
Apple Pectin
Use to thicken fruit paste confection and/or to gel pastes and sauces with a high sugar content. For use in fruit jellies: Mix 1 kg (2 lbs 3 oz.)fruit puree with 100 gr (3 1/2 oz.) sugar and 30 gr. (1 oz.) apple pectin. Then add 1 kg. (2 lbs. 3 oz.) sugar, 150 gr. (5 oz 1/4) glucose, 150 gr. (5 oz 1/4) Trimoline (inverted sugar) and 16 gr. (1/2 oz.) citric acid. Heat the mix and pour in molds.
Hygroscopic product -
Close carefully the packaging after use and remove as much air as possible before closing.
Rousseau
6 oz. container #121902
$ 9.75
Shipping Weight: 0.50 lbs
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Apple Pectin - France
Rousseau
16 oz. container
#121912
$ 24.00
Shipping Weight: 1.50 lbs
Quantity Desired:
Apple Pectin - France
Rousseau
5 lbs re-sealable bag
#121913
$ 95.50
Shipping Weight: 6.00 lbs
Quantity Desired:
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