DescriptionDescription Gelling agent for pastry toppings and fillings products.
Advantages Gives a firm and shiny gel.
Gel obtained from pectin that can be heated and reheated several times while keeping its gelling qualities.
To 0.8 to 2% depending on the content of pulp (10g / kg topping).
It is best to pre-mix the dry pectin with a portion of sugar, and diluting the mixture in water with stirring to avoid lumps.
Heat to 75 °C (167 ºF), the mixture sets when cooled.