NH Pectin Coating 1kg Louis François

This pectin is used in sweet and slightly acidic preparations, such as fruit glazes. It forms a glossy gel that offers excellent stability while maintaining a pleasant mouthfeel. Its main advantage is that it can be remelted and reused multiple times, a property particularly sought after for artisanal and professional production.

NH Pectin Coating belongs to the NH pectin family

NH Pectin Coating belongs to the NH pectin family, weakly esterified amidated pectins specially designed for pastry applications requiring thermoreversible gelation .

Like other NH pectins, it can be reheated after gelling while retaining its properties, unlike classic pectins used for jams.

However, it is specifically formulated for glazes . Its composition and balance of gelling-retarding salts allow it to achieve excellent shine, good adhesion to fruit, and an ideal texture for glazing tarts, entremets, and desserts.

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

These two products belong to the NH pectin family , but they do not have exactly the same purpose.

Pectin 325NH95 is a versatile pectin primarily used to make:

• fruit preserves ;
• entremets inserts ;
• jellied fruit purees;
• certain fodders.

It produces a soft gel perfectly suited for use inside desserts.

NH Pectin Glaze , on the other hand, is specifically formulated for fruit glazes and toppings. It offers greater shine, better adhesion to fruit, and perfectly withstands several successive melting and gelling cycles, making it the go-to product for pastry chefs for fruit tarts and professional glazes.

Uses of NH Pectin Glaze in Pastry

Louis François NH Pectin for Glazing is ideal for making:

• shiny toppings for fruit tarts;
• fruit icings;
• dessert toppings;
• fruity fodder;
• finishing jellies;
• fruit covered for buffets and display cases;
• fruit preparations requiring excellent stability.

It is particularly appreciated for maintaining a shiny and appetizing appearance on fruit while limiting its drying out.

Usage tips

To prevent lumps from forming, the pectin should be pre-mixed with the sugar or another dry ingredient before being stirred into the mixture. If the dispersion is carried out cold, it is recommended to then heat the mixture to between 80 and 85 °C to ensure complete dissolution.

The recommended dosage is generally between 0.8% and 1.2% , depending on the amount of pulp and the desired texture.

Features

• NH Pectin Coating
• Belongs to the NH pectin family
• Gelling agent for toppings and fillings
• Thermoreversible
• Firm, shiny and flexible gel
• Excellent hold on fruit
• Ideal for pastry toppings and icings
• Recommended dosage: 0.8 to 1.2%
• Weight: 1 kg
• Brand: Louis François

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

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