Pectic Enzyme 6g

Natural, dry enzyme preparation.

Using Pectic enzyme for peeling, enzyme that can dissolve the white part of citrus while leaving the fruit segments instead of crushing fruit cells with blade, use enzymatic peeling to dissolve the white pith gently and completely. for cocktails or dessert ... 

But why?

• Jewel-like clarity. Zero bitterness (perfect pith removal). Explosive texture.
• pure fruit flavor without bitter pith residue.

One packet is sufficient for 10-30 kg of fruits..

1. Dissolve the enzyme preparation in 100 ml of room temp. water. (1 bag to 2 L )
2. Peeled fruit soak in 2 L at 40°C clean water with above enzyme preparation.
3. Covered for over 2-5Hrs, depending the result and fruit (grape will take longer)
4. Rinse the fruits under cold water to remove the dissolved pectin.

or slow and low tech

1. solve the fruit in 1L cold water, mix with 2-4g of pectic enzyme .
2. vacuumed pack the fruit, and refrigerator for 12-24 hr.
3. gently rinse the fruit with water. 

Ingredients:

saccharose, pectinase 33,3% (maltodextrin, polygalacturonase, water, acidity regulator: trisodium citrate dihydrate, citric acid).