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Louis Francois

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

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2.2 lb (1 kg)

$136.90

Words from The French Pantry

Louis François Yellow Pectin is a gelling agent derived from citrus or apple. It gels with a dry extract of 75% and a pH below 3.5.

It is particularly well suited to confectionery. Gelling occurs when an acid solution is added after cooking, giving a firm gel with a pleasant melt-in-the-mouth texture that is not thermoreversible.

Applications
Fruit pastes (pâtes de fruits) and gelled confectionery

Properties
Gelling agent, heat-resistant, not freeze-stable

Dosage and use

  • 10 to 20 g per kg of mass.

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 the original sealed packaging, away from light.
  • Shelf life: 24 months in the original unopened packaging

Words from Louis Francois

Pre-disperse the pectin in part of the sugar or dry ingredients to prevent lumps. Check the pH and final dry matter of your recipes for consistency, and add the acid at the end of cooking to avoid damaging the gel as it forms.

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