Cruciani Citrus Pectin Crual Products: the perfect choice for your jam!

Cruciani Prodotti Crual Citrus Pectin is an ivory-colored powder obtained from the processing of citrus fruits with a high natural pectin content. Pectin is a natural hydrocolloid found in plants and rich in properties. It is used to gelatinize jams, fruit jellies, and candies.

This pectin has a setting temperature of 55/65°C, a complete solubilization temperature of over 70°C, and a dispersion temperature of 50°C when pre-mixed with sugar. The pH is 3.0 (1% aqueous solution) and the gelatinizing power is 150°C. The total bacterial count is less than 1,000 cfu/g, yeasts and molds are less than 100 cfu/g, and no pathogens are present.

Cruciani Prodotti Crual Citrus Pectin is an excellent choice for making jams, jellies, and candies. Its natural composition, technical characteristics, and properties make this pectin a top-quality product, ideal for culinary use.

Cruciani Citrus Pectin Crual Products: Benefits and Advantages

Cruciani Prodotti Crual Citrus Pectin is a natural product rich in properties, useful for making jams, fruit jellies, and candies. Its natural composition and technical characteristics ensure perfect gelatinization, with excellent quality results.

Furthermore, Cruciani Prodotti Crual Citrus Pectin is a safe, pathogen-free product, with a total bacterial count of less than 1,000 cfu/g and yeast and mold counts of less than 100 cfu/g. Its natural composition, technical characteristics, and properties make it a top-quality product, ideal for use in the kitchen.

How to use Cruciani Citrus Pectin Crual Products

Cruciani Prodotti Crual citrus pectin can be used to make jams, fruit jellies, and candies. Its setting temperature is 55/65°C, its complete solubilization temperature is above 70°C, and its dispersion temperature is 50°C when pre-mixed with sugar.

To obtain perfect gelatinization, it is advisable to mix the pectin with the sugar separately and bring the temperature to 70°C.

Ingredients

Citrus pectin.