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Powder, suitable for binding fruit juices, fruit purée, fruitfillings etc. Mix the powder with sugar and fold it under the juice/fruits. There is no need for boiling up thus the fruits are preserved.

- very economic
- slowly binding, thus very good for large quantities of juice
- produces bakeable and sliceable fruitfillings
- freezable

Basic recipe:
Mix 100g juice binder with 150-300g sugar and stir the mass in 1 l fruit juice and/or water. Afterwards add fruits at your will.
Zutaten: Modified potato starch (gluten-free).
Nutrition facts / Nährwertangaben
per / pro 100g
Energy Value / Energie 1427 kJ / 341 kcal
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
0.1g
0g
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
83.1g
0g
Protein / Eiweiß 0.6g
Salt / Salz 0g
Food company: Cake-Masters Basics
Passend dazu

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