Sosa Jaune Pectin (Yellow)

How to use: Incorporate the pectin at 40ºC together with the sugar, stirring vigorously Bring to a boil Add the acid after activation.Specifications: - Suitable PH: 3.2-3.5 - Minimum 60% added sugar + acid.Remarks:< /b> - Very slow gelling. - Final effect after 24 hours. - Opaque gels. - Thermostable. - Ovenable. - Freezable.Elaborations: Traditional-style molded fruit pastes. Also for traditional jams. Ovenable.