copy of Acide citrique 1kg

Pectin X58 is a weakly methylated amidated pectin that reacts with the calcium naturally present in preparations. It develops a firm, flexible gel in slightly acidic environments (pH 3.5 to 3.7) containing only 55 to 60% sugar , which distinguishes it from pectins intended for highly sweet glazes. It offers excellent adhesion to fruit and retains its quality after several melting and gelling cycles.

Pectin X58 belongs to the NH pectin family

Like NH Pectin Nappage and 325NH95 Pectin , X58 Pectin belongs to the NH pectin family. All these pectins are thermoreversible , meaning they can be reheated after gelling without losing their properties.

However, each reference is formulated for a very specific application.

What is the difference between Pectin X58, Pectin NH Nappage and Pectin 325NH95?

These three products belong to the same family, but serve different purposes.

Pectin 325NH95 is the most versatile. It is mainly used to make fruit preserves , inserts , jellied purees and fillings for desserts.

NH Glaze Pectin is specially formulated to create glossy glazes and icings for fruit tarts. It offers excellent adhesion to fruit and a beautiful shine.

Pectin X58 is designed for neutral or lightly sweetened glazes . It produces a more elastic gel that is particularly resistant to freezing. It is also highly valued in confectionery for making acidic fillings , especially in chocolate shells.

In summary:

• 325NH95 : confits and inserts.
• NH Nappage : glossy glazes for fruit.
• X58 : low-sugar toppings, frozen desserts and confectionery fillings.

Uses of Pectin X58 in pastry making

Louis François X58 Pectin is ideal for making:

• neutral tablecloths;
• low-sugar icings;
• fruit tarts;
• sponge cakes and coated biscuits;
• desserts intended for freezing;
• sour fillings for chocolates;
• the window display coverings need to remain shiny for several days.

The resulting coating can ideally be applied between 50 and 55 °C , at which temperature it regains optimal viscosity while remaining easy to spread.

Usage tips

To prevent lumps from forming, the pectin should be pre-mixed with the sugar before being stirred into the preparation. If dispersed cold, it is recommended to then heat it to between 80 and 85 °C to ensure complete dissolution.

The recommended dosage is between 0.8% and 1.5% , i.e. 10 to 15 g per kilogram of preparation.

Features

• Pectin X58
• Belongs to the NH pectin family
• Gelling and thickening agent
• Thermoreversible
• Firm, shiny and elastic gel
• Excellent freezing performance
• Ideal for lightly sweetened toppings and confectionery fillings
• Recommended dosage: 0.8 to 1.5%
• Weight: 1 kg
• Brand: Louis François

Composition :
Low methylated amidated pectin (E440ii), sucrose or dextrose, disodium diphosphate (E450i), tricalcium phosphate (E341iii).

Conservation :
Store in its closed packaging, away from moisture and heat.