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The resulting warm paste is pressed in a hydraulic press
It features a non-slip ergonomic handle for a secure
caramelly notes to top it all off
He has a chef's approach to flavour and has spent years honing the art of making quality meats at home
Sosa Pectin Jaune 500g GLASSWARE The resulting warm paste isThis specific type of pectin has a low setting temperature compared to standard pectin and therefore offers significant advantages in confectionery handling and production. It is a gelling agent in an acid medium and with high sugar content: TSS > 55%, pH = 3. 1 3. 8. Particularly suitable for the manufacture of confectionery products with or without pulp, at a dosage of 1 2%.
