Antigelling agent 50 ml
You need the anitgelling agent to promote pectin breakdown as well as breakdown of mucilage in your fruit mash and juice. This will also increase your juice yield when pressing your fuits. The liquide antigelling agent is preserved with benzoic acid.
Just put the antigelling agent in the crushed fuit (mash) before pressing them and pay attention to the corresponding exposure time.
50 ml anitgelling agent
2 ml / liter (50 ml antigelling agent is sufficient for 25 liter)