Dry Pectic Enzyme 6g

Dry Pectic Enzyme 6g

A natural, dry enzyme preparation that facilitates the secretion of juice.

One packet is sufficient for 10-20 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