• NH Pectin 100g

NH Pectin 100g

Paticréa

Reference: 226 | DLUO : 31/05/2027

NH Paticréa Pectin – Naturally fruity toppings and melting gels

Extracted from fruit, NH pectin is the plant-based alternative to gelatin that will revolutionize the way you work with glazes and fillings. Just a few grams are enough to create a soft, melt-in-your-mouth gel that remelts and refreezes without losing its firmness—an advantage that neither agar-agar nor yellow pectin offers. And unlike gelatin, it holds up well in acidic preparations: raspberries, passion fruit, citrus fruits... it stays put.

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Why NH pectin changes everything for your glazes

Have you ever had a glaze that was too runny and dripped down the side of your dessert when serving? Or a jelly that was too firm and looked more like a block than a glossy mirror? NH pectin solves both problems at once. Its thermo-reversible gel gives you exceptional flexibility: if the glaze cools too quickly in the pan, simply reheat it slightly to bring it back to working temperature, without having to start all over again. Perfect when you're juggling multiple preparations.

Ideas for using it this weekend

With 100g of Paticréa NH pectin, you have enough to make dozens of preparations:

  • A red fruit glaze on a vanilla-raspberry entremets, shiny like a polished floor
  • A mango-passion fruit topping for your exotic tarts, fruity and slightly tangy.
  • A thick apricot filling to top your macarons or pastries
  • A strawberry gel to top your cheesecakes without masking their lightness.

The right techniques for a perfect result

NH pectin isn't something you can just whip up, but it's not rocket science either. The key is to pre-mix it dry with some of the sugar before adding it to your hot mixture, stirring quickly to avoid lumps. Allow about 15 minutes for complete dissolution. And most importantly, invest in a precision scale —between 0.8 and 2% of the mixture, every gram counts. Too little, and the gel won't set. Too much, and your glaze will be rubbery.

What you get with Paticréa NH Pectin

A 100g jar, containing approximately 10g per kg of glaze, is suitable for all undiluted fruit-based preparations. It is plant-based, free of animal gelatin , and suitable for vegetarian, vegan, halal, and kosher diets. Packaged in an airtight jar for optimal preservation, it retains its properties as long as stored away from moisture.


Net weight: 100 g
Packaging: Capped jar
Ingredients: pectin E440, diphosphate E450, sucrose, calcium phosphate E341
Area of application: Filling products, pastry toppings with undiluted fruit
Dosage: 10g / kg of glaze - from 0.8 to 2%
Instructions: Pre-mix with some of the sugar, then disperse in the water, stirring quickly to avoid lumps. Complete dissolution is achieved after approximately 15 minutes.

Suitable for vegetarian, vegan, halal and kosher diets.

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