Joenos Antigel Anti-Gelling Agent, 0,5 kg for Juicing Fruit Mash

Fruit mashes are often hard to press because pectins and mucilage bind the juice. Antigel is an enzyme preparation that breaks down exactly these substances. You add it to the ground mash after crushing, with a little water for low-juice fruit, and stir it in well.

How quickly and how strongly the enzyme works depends heavily on temperature and contact time: at around 20 °C it takes about 10 hours, and above 55 °C the enzyme is destroyed. The amount to add depends on the type of fruit and the quantity of mash; you will find the table for this on the pack and in the Kitzinger Weinbuch. For private use only, wear protective gloves.

• Contents: 0,5 kg anti-gelling agent
• Suitable for: juicing hard-to-press fruit mashes
• Use: add to the ground mash, dosage according to the package instructions
• Brand: Joenos