Designed for use in the confectionery industry. It is recommended for the production of molded or plastic marmalade, as well as as a top decoration for cookies (tartlet), cakes, pastries, etc. or as a layer for cookies (sandwich) and other baked products.
- Heat the cold semi-finished product to 70°C (not lower!).
- To 1000 g of semi-finished product, add 13 ml of 50% citric acid solution, mix well (temperature-not lower than 70°C).
- Quickly continue processing the mass. The addition of acid causes an irreversible gelling process.
Apricot, orange, cherry, green apple, kiwi, strawberry, Wild berry, lemon, blackcurrant