Dry Pectic Enzyme 6g

Natural, dry enzyme preparation.

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

1. Pour over the chopped fruit with some water 1-2 L / 10 kg of fruit at 40°C for berry fruit and 80°C for apples, pears, plums, quinces.

2. Dissolve the enzyme preparation in 100 ml of room temp. water.

3. When the fruit pulp temperature is at or below 40°C, add the dissolved preparation.

4. Stir the mix thoroughly and leave covered in a warm space for 9-15 h.

5. Press juice after that time.

Ingredients:

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