Arauner Kitzinger Anti-Gelling Agent, 50 g

Pectin-rich fruits such as quince, apple, or berries often yield a viscous, gelling juice that is hard to press and clarify. The Kitzinger anti-gelling agent breaks down pectin and mucilage so the juice stays liquid and the pressing yield increases.

The enzyme is stirred into the crushed fruit or the cloudy juice before pressing; after the contact time, the juice runs off clear. You will find the dosage in the package instructions.

Original remaining stock from Arauner, the long-established Kitzingen company that existed from 1897 to 2024; we carry on this original merchandise.

• Contents: 50 g enzyme preparation (pectolytic)
• Covers: dosage as per package instructions
• Use: stir into mash or juice before pressing
• Brand/origin: original Arauner Kitzinger, remaining stock