RecipeWe make difference SIB
Mixing ratio
Raspberry jelly
- Veryberry Raspberry puree 1000g
- Sugar 570g
- Trehalos 570g
- glucose syrup 200g
- 50% tartaric acid solution 15g
- Pectin for jelly 20g
Strawberry jelly
- Veryberry Strawberry Puree 1000g
- Sugar 550g
- Trehalos 550g
- Glucose syrup 100g
- 50% tartaric acid solution 16g
- pectin for jelly 24g
Mango Passion jelly
- PASSION FRUIT puree 300g
- Sugar 575g
- Trehalos 575g
- Glucose syrup 250g
- 50% tartaric acid solution 10g
- Mango Puree 700g
- Pectin for jelly 22g
Cooking process
Raspberry jelly
- 1. Warm the puree to 50 degree
2. Mix 100 grams of trehalos + pectin and add to the puree
3. Boil and add the rest of Trehalos,sugar,glucose syrup and then heat till 107 degree (74 Brix)
4. Add Tartaric acid solution and cool at 1 Cm high frame and slice 3 x 3 Cm
Strawberry jelly
- Same process with Raspberry jelly
Mango Passion jelly
- Same process with Raspberry jelly
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