Yellow Pectin is a gelling agent that gives a non-reversible gel when heated in acidic and sweet environments.
Yellow Pectin is perfect for confectionary such as pate de fruit, pastry and biscuits.
Yellow Pectin can be used with tartaric acid to help the gelling process.
Dosage: Use 10-12g per kg of total weight.
With a century of experience creating premium products, Louis Francois is a leader in speciality and technical baking ingredients. Focused on innovation and precision, the company create products that are essential to all pastry chefs.
