Dried pectic enzyme is a preparation of natural origin that is aimed at increasing the efficiency of juice pressing from fruit. Dried form of this substance proves to be its great advantage. It therefore can be stored at room temperature without loosing its properties. This powder breaks cell walls of the fruit flesh and allows to access all its contents. The offered product is intended for home production of juices, wine and many other preserves.

It stands out with efficiency, as one 6-g package is sufficient for 10-20 kg of fruit.

The use of the pectic enzyme is easy and does not require too much effort. You have to add it to the chopped or smashed fruit, dissolved in a small amount of water. 1-2 litres is the recommended amount. Its temperature should reach 40⁰C in case of berries and small fruit, and circa 80⁰C in case of harder fruit, such as apples, pears and plums. Mix the contents of the bag with 100 ml of lukewarm water. Add it to the fruit pulp, as soon as its temperature reaches 40⁰C. Mix it thoroughly and leave aside in a warm place. Pectic enzymes usually require 9 to 15 hours to decompose fruit. After that time you may start pressing the juice.

The price quoted here is valid for 1 6-g package of dried pectic enzyme.