Essence of - Sosa

132 Texturizers gelling agents
Fruit pectin NH
Sodium pectate
500 g
58030000
6 u
2 kg 2 u
58030002
Dose:
10 g/kg jam
Dose:
25-30 g/kg pâte fruit
Properties: Gelling agent and thickener
Use: Mix with sugar and add citric acid, heat up to 105ºC
Field of application: Pulps and juices which allow the incorporation of acidity
Observations: It actives exclusively with the incorporation of an acid component
Elaborations: Glace / Pâte fruits / Jam
Neutral nappage
» 1 L Water
» 400 g Sugar
» 40 g Fruit Pectin
» 15 g Citric acid
» 100 g Aroma (compound or fruit pure)
Heat the water until 45ºC. Add the pectin
and sugar mixed together.
Boil for 3 minutes
Remove from the heat and add the citric
acid.
Let to cool. Use at 35ºC.
Raspberry jam
» 1000 g Frozen raspberries
» 750 g Sugar
» 200 g Sugar
» 12 g Fruit Pectin
» 1 u. Lemon juice
Combine 100 g sugar and pectin.
Cook the remaining sugar and the raspberries
until boiling point. Add the pectin + sugar and
cook until reach 103ºC.
Remove from the heat and add the lemon
juice.
Let to cool.
Rasberry pâte de fruit
» 1000 g Raspberry pure
» 1000 g Sugar
» 30 g Fruit Pectin
» 300 g Glucose
» 5 g Citric acid
Heat the fruit puré until boiling point.
Mix 100 gr. of sugar with the pectin and then
add to the pure stirring constantly.
Boil again and add half sugar. Boil again and
add the sugar remaining.
Heat again until boiling point and add the liquid
glucose. Cook low heat until 106ºC.
Add the citric acid and remove from the heat.
Put in a frame or molds.