Its usual addition levels in cold water are a maximum of 3%, and in hot water, between 6% and 8%. For dissolving DAYELET NAPPAGE APPLE PECTIN in cold water, first mix it with the dry ingredients and then add the mixture to water and work with a mixer. You may also add the dry mixture to oil, liquor or thick sugar syrup (more than 65°Bx). In order to dissolve well all the ingredients, you may heat the mixture up to 80ºC-85ºC.
If you use hard water, the mixture will need to be cooked for a longer time. 3 grams of pectin correspond to 1 jelly sheet. Due to the interaction of pectin and calcium (dairy products), the jam will set as it cools down. The final texture is always achieved after 24 hours.
NUTRITIONAL INFORMATION PER 100 g:
60 kcal/252 kJ per 100 g. Fat: 0%. Carbohydrates: 14% (0% of them are polyols). Sugars: 14%. Starchs: 0%. Nutritional fibres: 52%. Protein: 2%. Salt: 13,5%.
All the components of our formulas are GLUTEN-FREE.
Rich in soluble fibre.
COMPLET TECHNICAL SHEET:
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