La Patelière yellow pectin for fruit jellies and confectionery
Yellow pectin is a slow-setting gelling agent for fruit jellies and jellied confectionery with or without pulp.
Indicative dosage: 1 g to 1.7 g for 100 g of preparation. First mix the yellow pectin with sugar and then disperse in your liquid preparation under rapid agitation.
Ingredients: gelling agent: pectin E440i, acidifier: E337, dextrose, emulsifier, E452i.
Store in a cool, dry place.