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Yellow Pectin 1kg Louis François
Louis François
Reference: 18554
Louis François Yellow Pectin 1 kg, the reference pectin for fruit jellies and confectionery
Louis François Yellow Pectin 1 kg is a professional gelling agent specially designed for making fruit jellies , jelly candies , and pastry fillings . It produces a firm, clear, and slightly runny gel, perfectly suited to products that need to retain their shape after unmolding or cutting. Unlike thermoreversible pectins used for inserts or glazes, yellow pectin forms a permanent gel that does not melt when heated. Some pectins benefit from being heated. This one, however, believes that once it's set, it's set.
49.00
(49.00 kilo)
Product information
Composed of highly esterified fruit pectin , combined with gelling retardant salts, it is intended for preparations rich in sugar (at least 76% dry extract) and with a pH between 3.2 and 3.5 . It produces a slow-setting gel, offering sufficient time to work with the preparations before they gel completely.
What is the purpose of yellow pectin in pastry making?
Yellow pectin is primarily used when a firm texture and excellent hold are desired.
It is ideal for making:
- fruit jellies ;
- gummy candies;
- fruit jellies;
- fruit candies;
- certain fillings for biscuit making;
- certain artisanal confectionery specialties.
It is the reference pectin for all recipes requiring a clean cut and prolonged storage.
What is the difference between Yellow Pectin, NH Pectin and X58 Pectin?
This is probably the most frequently asked question among pastry chefs, because these pectins do not have the same uses at all.
Yellow pectin is a highly esterified pectin intended for preparations very high in sugar . It forms an irreversible gel : once gelled, it cannot be remelted. It is the ideal pectin for fruit pastes and confectionery .
NH pectins (such as 325NH95 , NH Nappage , or X58 ) are thermoreversible . They can be reheated several times without losing their properties and are intended for:
- candied fruit;
- entremets inserts;
- tablecloths;
- icings;
- pastry fillings.
In summary:
- Yellow pectin : fruit pastes and confectionery.
- Pectin 325NH95 : confits and inserts.
- NH Pectin Glazing : glossy glazes.
- Pectin X58 : low-sugar toppings and products intended for freezing.
Choosing the right pectin is essential, as they are generally not interchangeable .
Uses of Yellow Pectin
Louis François Yellow Pectin is particularly recommended for:
- artisanal fruit jellies;
- fruit pastes made from fruit purees;
- gummy candies;
- sugar-rich fillings;
- fruit confectionery.
The Louis François technical data sheet indicates in particular a dosage of 1 to 1.2% for fruit pastes and 1.6 to 1.7% for jelly confectionery.
Usage tips
To avoid lumps, the pectin should be premixed with the sugar or another dry ingredient before being stirred into the mixture. It can also be dispersed in a solvent-free medium (oil, alcohol, or concentrated syrup) before use. Complete dissolution is achieved in about fifteen minutes.
The acidification of the preparation (with citric acid or tartaric acid) takes place at the end of cooking in order to trigger gelation at the right time, as shown in the professional recipes provided by Louis François .
Features
- Yellow Pectin
- Professional gelling agent
- Highly esterified pectin (59 to 65%)
- Firm gel with minimal melting
- Irreversible gelation
- Slow setting
- Ideal for fruit jellies and confectionery
- Works in sugary preparations
- Weight: 1 kg
- Brand: Louis François
Composition :
Highly esterified fruit pectin (E440), potassium and sodium tartrate (E337), sodium polyphosphate (E452), standardized by the addition of sugars.
Conservation :
Store in its closed packaging, away from moisture and heat.
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