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how to intensify flavor for pate de fruit

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Jonas Hoekman
@jonas-hoekman
05/07/14 14:23:48
4 posts

You can add more acid, eg. citric acid ortartaric acid

Renee Shuman2
@renee-shuman2
02/20/13 14:01:30
5 posts

Pomona's Pure Pectin claims that it will gel low sugar mixtures. This is because the activating agent is not sugar, but calcium. A packet of calcium comes in the product box. It should work fine.

If you want to intensify the flavor, I would add orange essential oil. Just a drop or two should do ya.

mike johnson
@mike-johnson
02/10/13 20:14:35
6 posts

i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?


updated by @mike-johnson: 04/11/25 09:27:36

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