Pectin 325NH95 1kg Louis François

Pectin 325NH95 belongs to the NH pectin family, pectins specifically designed for pastry preparations requiring thermoreversible gelling . Unlike pectins intended for traditional jams, it can be reheated after gelling without losing its properties. This characteristic makes it the go-to choice for pastry chefs for fruit preserves, toppings, and glazes that need to remain supple, glossy, and easy to work with.

Odorless and tasteless, this amidated and weakly esterified pectin ( E440ii ) fully preserves the natural flavors of fruit. It is easily incorporated into preparations after being mixed with the dry ingredients, usually sugar, to ensure homogeneous dispersion without lump formation.

What is the difference between Pectin 325NH95 and other pectins?

Not all pectins have the same properties and are not used for the same recipes.

Pectin 325NH95 , which belongs to the NH pectin family, is ideal for fruit preserves , inserts , toppings and glazes , because it produces a soft and thermoreversible gel.

Conversely, yellow pectins are mainly used for fruit pastes and confectionery, where a firm and permanent gelling is desired.

HM (highly methylated) pectins are intended for jams rich in sugar and cannot withstand being reheated once gelled.

Choosing the right pectin is essential to achieving the desired texture. The right pectin will produce a perfectly smooth insert, while the wrong one can result in a gel that is too firm, brittle, or, conversely, insufficiently stable.

Uses of Pectin 325NH95 in pastry making

Louis François 325NH95 Pectin is particularly recommended for:

• fruit preserves for desserts;
• the inserts of raspberry, strawberry, mango, passion fruit, lemon or blackcurrant;
• shiny toppings for fruit tarts;
• fruit icings;
• jellied fruit purees;
• pastry and viennoiserie fillings;
• jellied dairy desserts;
• reduced-sugar preparations.

Its supple texture allows for a clean cut while retaining a very pleasant melt-in-your-mouth texture.

Usage tips

Pectin 325NH95 must be pre-mixed with sugar or other dry ingredients before being gradually incorporated into the liquid preparation.

The recommended dosage generally varies between 0.5% and 1.5% depending on the recipe, sugar content, fruit acidity and desired texture.

Features

• Pectin 325NH95
• Belongs to the NH pectin family
• Gelling and thickening agent
• Amidated and weakly esterified pectin (E440ii)
• Thermoreversible
• Tasteless and odorless
• Ideal for inserts, preserves, toppings and glazes
• Recommended dosage: 0.5 to 1.5%
• Weight: 1 kg
• Brand: Louis François

Composition :
Amidated and weakly esterified fruit pectin (E440ii), standardized by the addition of sucrose.

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