{"product_id":"mw-sku-000977","title":"Joenos Anti-Gelling Agent, 500 ml Enzyme for Higher Juice Yield","description":"\u003cp\u003eFruit 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.\u003c\/p\u003e\u003cp\u003eAfter 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 500 ml enzyme preparation\u003c\/li\u003e\n\u003cli\u003eSuitable for: fruit mashes before pressing\u003c\/li\u003e\n\u003cli\u003eUse: stir in after crushing, contact time depending on temperature, dosage as per package instructions\u003c\/li\u003e\n\u003cli\u003eNote: use up soon after opening, for private use\u003c\/li\u003e\n\u003cli\u003eBrand: Joenos\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joenos","offers":[{"title":"Default Title","offer_id":54036459028818,"sku":"SKU-000977","price":15.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-000977_4ab14787-3003-47fa-96bc-06c42fc23a10.jpg?v=1784881510","url":"https:\/\/maischewerk.ch\/en\/products\/mw-sku-000977","provider":"Maischewerk","version":"1.0","type":"link"}