| It is a fiber type carbohydrate extracted from citrus fruits or apples and a small percentage of dextrose that allows a good dispersion. It is a gluten-free product and therefore suitable for coeliacs. Characteristics and applications: - Ingredients: Pectin (E-440) HM and dextrose.
- Directions for use: Mix it with sucrose or other carbohydrates and introduce it in the liquid.
- Gelling conditions: high sugar content (above 50 or more Brix) and high acidity (below pH 3.7).
- It can withstand high temperatures (thermostable).
- Dosage to obtain gelled products: 10-20 gr./Kg. of fruit.
- Available in 600 gr. and 150 gr. packages.
PËCTIN HM BASIC – RECIPES
PEACH JELLY
500 g Peach juice
500 g Sugar
5 g Töufood Pëctin HM Basic
16,5 g Sugar
3,5 g Töufood Citrïc
Mix the Pëctin HM Basic with the 16,5 g of sugar.
Add the peach juice. Bring to the boil. Add the
sugar and boil during 5 minutes. If you have a
Refractometre Calculator, take a small sample to
test that it is between 60 to 65 ºBx. Remove from
heat and add the Citrïc. Place in the container and
allow to cool down. Keep covered in the fridge.
STRAWBERRIES CONFITURE
1000 g Strawberries
650 g Sugar
50 g Glucose
16 g Töufood Pëctin HM Basic
8 g Töufood Citrïc
Mix the sugar and the water. Clean the
strawberries, removing the green part (reserve for
making the jelly) and cut in half. Mix with the 600
g of sugar and let the juice draining during the
day. Put the sugary strawberries in a pan, at low
heat. Add the Pëctin HM Basic mixed with the
other 50 g of sugar. Add the glucose y boil for 5
minutes. If you have a Refractometre Calculator,
take a small sample to test that it is between 60 to
65 ºBx. Remove from heat and add the Citrïc.
Place in the container and allow to cool down.
Keep covered in the fridge.
LEMON AND APPLE FRUIT PASTE
55 g Sugar (1)
14 g Töufood Pëctin HM Basic
200 g Lemon juice
125 g Frozen Green Apple pulp
175 g Apple juice
450 g Sugar (2)
75 g Honey
150 g Töufood Glucöse 35
5 g Töufood Citrïc
5 g Water
Mix the sugar 1 and the Pëctin HM Basic. Heat
the lemon juice, the apple juice and the Green
Apple purée, at 40ºC. Sprinkle little by little the
mixture of Pëctin HM Basic and sugar and keep
mixing with a beater. Bring to boil. Add the sugar
2 in half and half and, then, add the honey with
the Glucöse 35. Heat up to 106 ºC. Remove from
heat and add the Citrïc solution. Mix and place
into the chosen molds. Leave to set at room
temperature. | 
