Excipients
Citric Acid E330 150 g
Citric acid E330 150 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Citric Acid E330 1 kg
Citric acid E330 1000 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Pectin 100 g
A cost-effective way to make (lots of) jam with this apple-pectin in Pack of 100 g. Extra pure quality. Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.
Pectin 500 g
Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.
Pectin 1 kg
A cost-effective way to make (lots of!) jam with this apple-pectin in Pack of 100 gram. Extra pure quality.
Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingr: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.
Fructose 1 kg
Fructose (Fruit Sugar). For an extra soft flavour. Also great to sweeten liqueur.
100% fast fermentation
Perfect for fruit beers; strengthens the natural fruity aromas.
High sweetness 133
99,5% fructose
DS min. 99,8%
Content: 1 kg
Fructose 5 kg
Fructose (Fruit Sugar). For an extra soft flavour. Also great to sweeten liqueur.
100% fast fermentation
Perfect for fruit beers; strengthens the natural fruity aromas.
High sweetness 133
99,5% fructose
DS min. 99,8%
Content: 5 kg
Alum 125 g
For a liter pot pickles or onions add a pinch of alum to keep them fresh and crisp.
Cost effective jar of 125 gram.
Paraffinwachsperlen 250 g
Perlenförmiges Paraffin. Der Schmelzpunkt liegt bei 45 oC, so dass Marmelade auf natürliche Weise abgedeckt werden kann.
Paraffin wax pearls 1 kg
Pearl shaped . Melting point is 45 oC, so it can be used to 'cover' jam in a natural manner.