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Louis Francois

Pectin 325 NH95 by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

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2.2 lb (1 kg)

$152.90

Words from The French Pantry

Louis François Pectin 325NH95 (E440ii) is a thickening and gelling agent that works with a minimum dry extract of 35%, in the presence of calcium and/or acid. It is especially suited to fruit preparations, creamy desserts and low-sugar dairy desserts.

The more calcium in the medium, the thicker the texture. The more acidic the medium, the more gel-like the texture. The gel is thermoreversible and freeze-stable.

It produces a thixotropic gel: it becomes more fluid when mixed, for easy and precise dosing, then quickly regains its thick texture once rested, which is ideal in pastry work.

Applications
Jams, jellies, coulis, confits, dairy and creamy desserts, sauces (not for glazes)

Properties
Gelling agent, thermoreversible, freeze-stable

Dosage and use

  • 3 to 50 g per kg of mass (0.3% to 5% of the total mass), depending on formulation and desired texture.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Allergens: None
  • Diet: Halal and Kosher certified; suitable for vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in closed packaging, away from light.
  • Shelf life: 2 years minimum in the original unopened packaging

Words from Louis Francois

Pre-disperse the pectin in a little sugar or other powders from the recipe so it dissolves easily in liquids without lumps. Check the pH and final dry extract of your recipes for the most consistent results.

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