Apple Pectin. This is a Rolls Royce product, but if used in an open pan system is very forgiving. It is an apple pectin which produces a soft European type texture and is very spreadable. This pectin is less prone to pre gel.
Degree of esterification - 61-64%
Degree of amidation - Nil
150 USA - Sag
Constant breaking strength
Constant setting time
Main Confectionery Application
Jelly fillings, spreadable applications and aerated products. SS 68-80%, pH2.8-3.4
Properties of the manufactured confectionery products
Medium rapid set
Addition of buffer salts usually necessary
When is a jam not a jam?
Under Australian Food legislation a Jam must contain no less than 400g/Kg of the fruit named on the label. For instance if it is strawberry jam in a 500g container then it must contain 300g of strawberries. It should contain not less than 650g/kg of water soluble solids.
|Country of Origin||Germany|
|Shipping Weight (Cubic Weight)||0.1000kg|
|Unit Of Measure||ea|
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