Pectin (50g)

Pectin is ideal for your jams, fruit jellies and jellies.

Use: 0.5 to 1% of the total preparation. Disperse the pectin in the sugar, add the mixture to your recipe and heat it.

Pectin is a substance of vegetable origin, present in many fruit seeds (apples, quince, currants...) and citrus peels. It plays a structural role by gelling the preparations. It is often used to make jams, it can also gel fruit-based desserts.

For foodstuffs: limited use. Do not ingest as is.

Do not inhale. Do not put in the eyes.

Net weight : 50 g.