Dried pectinase

Dried pectin enzyme – facilitating juice extraction from fruits. This product loosens the fruit structure, which later promotes better clarification. One packet is enough for 10–20 kg of fruit.

Usage: Cover chopped fruits with a small amount of water (1–2 l per 10 kg of fruit) (40 °C for berries and 80 °C for apples, pears, plums, and quinces). Dissolve the pectinase in 100 ml of room temperature water. When the fruit temperature drops to 40 °C, pour in the dissolved preparation. Stir well and leave covered in a warm place for 9–15 hours. Then press the juice.

Ingredients: pectinase, sucrose.

Net weight: 6 g