Pectin NH Nappage 1000, thermoreversible, LOUIS FRANCOIS France

Need to buy pectin to work with fruit jellies and fillings?

If you're making mirror glazes, dessert sauces, jelly coatings, and kuli, then you're often faced with the challenge of buying good pectin. For professional confectioners who work with such processes, we recommend buying NH NAPPAGE pectin, a thermo-reversible gelling agent. That is, when heated, it will dissolve and turn into a liquid without loss of properties. And when cooled, such pectin will gel the mass. The thermo-reversible NH pectin is ideal for creating layers for cakes and does not affect the taste of the components of the culie. They are glossy and have a nice texture.

Proportions: pectin is calculated on average according to the proportion of 10 g per 1 kg of mass (from 0.8 to 2% of mass). Before use, the powder must be mixed with sugar, dissolved in water, mixed thoroughly and added to the mass after 15 minutes.

Compound: low esterified pectin E440ii, disodium diphosphate e450i, dextrose, calcium phosphate E341iii, non-GMO.

Package: packing in a zip bag, in a package of 1000 g.

Storage conditions: recommended air humidity not more than 60%, storage temperature up to 20 °C. The shelf life of cocoa butter is up to 2 years when stored in sealed packaging.