Pectin NH, Louis Francois, 25 kg, 1623K

NH Pectin by Louis François A professional gelling agent: a high-tech, low-methoxyl amidated pectin (LMA), specifically developed for pastry chefs. NH Pectin is ideal for mirror glazes, fruit-purée-based coatings, and a variety of fillings and inserts in desserts. Key Advantage — Thermoreversibility: Products made with NH Pectin can be reheated (remelted) or cooled without losing gel quality or stability. This allows for adjusting glaze consistency or reusing the glaze as needed. Applications: Mirror glazes and neutral gels Fruit fillings and confits for mousse cakes Fruit toppings and tart coatings Tip for Optimal Results: To ensure even dissolution without lumps, mix the pectin with a small portion of sugar (approximately 1:5 ratio) and sprinkle it into the liquid like a “rain” when it reaches 40°C. Then, bring the mixture to a boil to fully activate the gelling properties.