It is a fiber type carbohydrate extracted from citrus fruits or apples and a small percentage of dextrose that allows a good dispersion. It is a gluten-free product and therefore suitable for coeliacs. Characteristics and applications: - Ingredients: Pectin (E-440) HM and dextrose.
- Directions for use: Mix it with sucrose or other carbohydrates and introduce it in the liquid.
- Gelling conditions: high sugar content (above 50 or more Brix) and high acidity (below pH 3.7).
- It can withstand high temperatures (thermostable).
- Dosage to obtain gelled products: 10-20 gr./Kg. of fruit.
- Available in 600 gr. and 150 gr. packages.
PËCTIN HM BASIC – RECIPES PEACH JELLY
500 g Peach juice 500 g Sugar 5 g Töufood Pëctin HM Basic 16,5 g Sugar 3,5 g Töufood Citrïc Mix the Pëctin HM Basic with the 16,5 g of sugar. Add the peach juice. Bring to the boil. Add the sugar and boil during 5 minutes. If you have a Refractometre Calculator, take a small sample to test that it is between 60 to 65 ºBx. Remove from heat and add the Citrïc. Place in the container and allow to cool down. Keep covered in the fridge. STRAWBERRIES CONFITURE
1000 g Strawberries 650 g Sugar 50 g Glucose 16 g Töufood Pëctin HM Basic 8 g Töufood Citrïc Mix the sugar and the water. Clean the strawberries, removing the green part (reserve for making the jelly) and cut in half. Mix with the 600 g of sugar and let the juice draining during the day. Put the sugary strawberries in a pan, at low heat. Add the Pëctin HM Basic mixed with the other 50 g of sugar. Add the glucose y boil for 5 minutes. If you have a Refractometre Calculator, take a small sample to test that it is between 60 to 65 ºBx. Remove from heat and add the Citrïc. Place in the container and allow to cool down. Keep covered in the fridge. LEMON AND APPLE FRUIT PASTE
55 g Sugar (1) 14 g Töufood Pëctin HM Basic 200 g Lemon juice 125 g Frozen Green Apple pulp 175 g Apple juice 450 g Sugar (2) 75 g Honey 150 g Töufood Glucöse 35 5 g Töufood Citrïc 5 g Water Mix the sugar 1 and the Pëctin HM Basic. Heat the lemon juice, the apple juice and the Green Apple purée, at 40ºC. Sprinkle little by little the mixture of Pëctin HM Basic and sugar and keep mixing with a beater. Bring to boil. Add the sugar 2 in half and half and, then, add the honey with the Glucöse 35. Heat up to 106 ºC. Remove from heat and add the Citrïc solution. Mix and place into the chosen molds. Leave to set at room temperature. |