Peter Greweling, Culinary Institute of America

High-Methoxyl (Hm) Pectin

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Pectin that has not been chemically modified. It requires a high sugar content and relatively low pH to form a gel.

© 2007 All rights reserved. Published by Wiley.