Pectin JAUNE, Louis Francois, 1 kg, 1615A

High-Quality JAUNE Pectin by Louis Francois Yellow pectin (Pectin Jaune) in professional format (1 kg pack). One of the most popular gelling agents in pastry and confectionery. Perfect for making classic fruit jellies (pâte de fruit), jelly desserts, and stable fruit layers (without subsequent baking!). Provides a clean fruit flavor, attractive shine, and uniform texture without syneresis (moisture separation). High-methoxyl pectin (HM). The system is reinforced with sequestrants and buffer salts to ensure controlled gelling and reduce the impact of water hardness. Forms a stable, elastic gel only at high sugar content (dry matter 55–75%) and high acidity (pH 3.0–3.5). Thermo-irreversible gel: once set, the product does not melt at room temperature. Important: This product is not intended for reprocessing: if melted, it will not gel a second time. Ideal applications: Jams, jellies, classic pâte de fruit, and fruit layers without further baking. Controlled setting minimizes the risk of technological errors during production. Not recommended: Fillings or layers that undergo baking or prolonged intense heating.