Re: Pectin

"TBI" <mat@xxxxxxxxxxxx> wrote in message
news:9nIPj.122516$qj3.32846@xxxxxxxxxxxxxxxx
Edrena, many thanks for your reply.

We are at the small batch stage at the moment, so 40lb bags are slight
overkill. I've googled extensively and not had tonnes of luck - at least
for a sensible quantity and price.

As far as the additives are concerned, as a cook I understand what you are
saying about citric acid, It's no problem to me. However, we are trying to
keep the ingredients as 'un-chemically' as possible. It's kind of a
marketing thing.

Going to have a go at extracting pectin from apples, just looking for
easy - and cheap routes. The more complex we make our processes, the more
expensive and time consuming it gets.

Mat

Good luck Mat, what country exactly are you writing from? We have
correspondents from all over the world who may be able to help. We've also
had discussions on the all-natural approach when one is a businessperson.
Sometimes it's just not possible. The ingrediants are still all-natural
after all, if not highly processed. If y'all want to keep stuff, ya just
have to process it somehow.
Let us know how you do?
Edrena


.

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