What you will learn
It’s easier than you think! In this online course we will use powdered pectinase enzyme to simplify production processes and take advantage of vegetable skins and trimmings.
You will see how food industry tricks can be applied in your kitchen, for example, to peel nuts and use their shells to make juices.
David Gil and Ignasi Mateo will teach you everything you need to know: dosage, times and temperatures, application methods (and when to use them), how to stop enzyme activity, etc.
Upon completion you will be able to:
– use pectinase in foods with different acidity and pectin loads
– apply pectinase to whole and cut ingredients
– carry out selective degradation of pulps and/or shells
– remove or dissolve the skins of certain ingredients
– confit with reduced sugar