To achieve gel effect add 10-15 ml of 50% fruit acid, KåKå Gelésyra (KåKå Gel acid), per liter coating gel. Mix thoroughly before coating. It is important that the coating gel keeps room temperature, approximately 20°C, for best solidifying effect to be achieved. Flavour and colour should be added before the gel acid is added. Gelling time can be changed by increasing or decreasing the addition of gel acid. The coating gel doesn't solidify when used on pineapple and kiwi.