The main raw-materials for pectin production are dried citrus peel or apples, and are finally commercialized in brown powder form. Pectin is very sensible to three factors: pH (the more acidity, the more gelification), sugar (between 10% and 80%), and calcium (presence of calcium ions, milk, etc.).
DAYELET NAPPAGE APPLE PECTIN already contains the necessary calcium ions to be mixed with fruits or dairy products; therefore, the gelling process will only depend on the acidity level and the amount of added sugar.
Its main feature is its transparency and brightness, and its capacity
for withstanding freezing and defrosting cycles.
WITH NO FRUCTOSE, GLUTEN, GLUCOSE OR SUCROSE
170 kcal/700 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%.
Rich in soluble fibre.
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.