Pectin NH nappage
Applications : Toppings, glazes, ideal for acidic and very sweet toppings
Properties : Gelling agent, thermoreversible, freeze-stable
Dosage : 8 to 12 g / kg of total mass
The
product in detail
Description
NH Nappage Louis François pectin is a thickening and/or gelling agent under the following conditions:
- Minimum dry extract 65%.
- In the presence of calcium and/or acid
Pectin particularly suited to the manufacture of acidic and very sweet toppings. Dosage varies according to formulation and desired texture.
The resulting gel is thermoreversible and stable to freezing.
NH Nappage Louis François pectin produces a thixotropic gel, i.e. it becomes more fluid when mixed, enabling easy and precise dosage. Once mixed and rested, it quickly regains its thick texture, ideal for use in patisserie.
Dosage and application
8 to 12 g / kg of mass; 0.8 to 1.2% of total mass
Availability
Kosher; Halal
Use
Thermoreversible
Can be used hot
Freeze-resistant
Packaging and storage
Packaging options
- 150g (item code: 10037)
- 1kg (item code: 1622A)
- 25kg (item code: 1623K)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Toppings, glazes, ideal for acidic and very sweet toppings
Do you have any questions about this product?
Louis François tip
Predispersion As with all texturizing agents, it's a good idea to predisperse pectin in a little sugar or other powders in the recipe to facilitate its solubilization in liquids. It will then form fewer lumps and blend better with the rest of the recipe. Acidity and dry extract As far as possible, check the pH and final dry extract of your recipes to ensure the greatest possible consistency in production.
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