Peelzyme

[Anonymous Modernist 3762]

Does anyone know where to find peelzyme? It is mentioned in the book, and I'm quite interested in using it to peel fruit, but I can't seem to find it.

Thanks,

-Brian

[Anonymous Modernist 2623]

Peelzyme seems simply to be pectinase as outlined e.g. here. A search for 'pectinase' should help you further...

[Anonymous Modernist 310]

There is many typre of pectinases. I had good results with Pectinex SP-L but bad results with a generic pectinase from a brewing shop.

[Anonymous Modernist 3762]

Perfect. Thank you.

[Anonymous Modernist 2623]

According to a german distributor, the manufacturer of 'Pectinex SP-L' prohibits to sell amounts of less than 25 l to consumers. Maybe this is not so everywhere. He offered as a replacement ”žULTRA-Fruit‚“, 100 ml for 10,75 ‚€ or 1l for 86,05‚€.

Yesterday I made my first test with ”žULTRA-Fruit‚“.

I dissolved 6ml of the solution in 500ml water, kept at 37C (witrh a holdomat).

The slices of a blood orange were superbly peeled after 4 h, the only thing I did was shaking the bowl now and then gently.

[Anonymous Modernist 310]

Modernist Pantry and Cooking Issues are selling the Pectinex SP-L in smaller formats. ULTRA-fruits seem to be cheaper than the Pectinex.

[Anonymous Modernist 2623]

For those interested, the source for "ULTRA-Fruit" is here (in german, english, french).

[Anonymous Modernist 310]

Yes but it's complete in German, less stuff in english and just a placeholder in french!

[Anonymous Modernist 2623]

LFMichaud said:

just a placeholder in french!

Your're right, I didn't check that. Very funny.