Joenos Anti-Gelling Agent, 500 ml Enzyme for Higher Juice Yield

Fruit mashes are often hard to press because pectins and mucilage slow down the juice yield. The anti-gelling agent is an enzyme preparation that breaks down exactly these substances so that the mash opens up better and you gain more juice.

After crushing the fruit, you stir the agent in; with low-juice fruits you add a little water as well. Besides the amount, temperature and contact time play a major role: in the warmth the enzyme works much faster than in the cold, and above about 55 °C it is destroyed. Then leave the mash covered to stand. The preparation is liquid-preserved; use it up soon after opening and handle it carefully. Dosage as per package instructions.

• Contents: 500 ml enzyme preparation
• Suitable for: fruit mashes before pressing
• Use: stir in after crushing, contact time depending on temperature, dosage as per package instructions
• Note: use up soon after opening, for private use
• Brand: Joenos