Fructozym Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly colour intensive juices. The colouring matter is extracted from the mash and is preserved stabilized in the juice. Best kept refrigerated. Content: 1 kg. Dosage: doses depend on fruit type, degree of maturity, temperature and contact time. Standard guide values as undermentioned apply to a temperature of 40-50 °C and a contact time of 1-2 h. Black currants: 150-300 ml/ 1000 kg mash. 20-50 ml/ 1000 l juice. Other berries: 50-150 ml/ 1000 kg mash. 5-30 ml/ 1000 l juice.
The use of enzymes
You hear the wildest stories about enzymes, so let’s clear up some facts. Unless indicated otherwise, the stated quantity applies at room temperature (20 °C) with a contact time of 12 hours. Every reduction of 7 °C in temperature can be compensated by doubling the dose. Every halving of the desired contact time can also be compensated by doubling the dose. The order in which the ingredients are added is extremely important, one ingredient can have a great influence on the effect of another – even an unfavourable one - so never add e.g. bentonites while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite.