Pectin NHX is a gelling agent extracted from citrus fruit peel and then chemically transformed to provide it with special properties.
It is a pectin for toppings and mirror glazes, whether fruit, chocolate or neutral with low sugar content.
Properties: gelling agent.
Recommended dosage: 0.8 - 2%.
Recommendations for use: it is advisable to mix Pectin NHX with powdered sugar before adding the liquid part of the recipe to facilitate dispersion and avoid the formation of lumps. Bring the mixture to the boil, stirring regularly to ensure complete dissolution and hydration. Cook until a minimum Brix degree of 40 (for fruit topping) to 60 (for neutral topping). Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8. Pour the topping over the dessert or creation to be covered and leave to cool so that the gel forms. Typical uses include fruit pulp-based topping for pastries, neutral topping without fruit and/or with low sugar content, mirror glazes, gelatinized creamy chocolate preparations.
Comment/Limitations: the more acidic the base preparation, especially in the case of fruit toppings, the more the quantity of Citrix solution added should be limited and the dosage of NHX Pectin should be increased. In the case of neutral toppings, the amount of Citrix solution to be added will be higher. This pectin is sensitive to the presence of calcium. In most cases, the residual calcium content of the ingredients in the preparation is sufficient for interaction without the need for addition.
- Quantity: 1 kg
- UOM: TUB
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
You may also like
Snow-white fine icing sugar powder. Resistant to humidity and moisture, this decorating sugar won't melt or disappear. This product is less sweet than classic icing sugar. It is mainly used to add a perfect finish to your baked goods (cakes, pastries...), or enrobing marshmallows.
1 kg / 5g sheets - Bloom 105. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
1 kg / 2g sheets - Bloom 205. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
Also known as nib sugar and hail sugar, pearl sugar is coarse, white, and used extensively in baking. The grains do not melt in oven and stay white throughout baking process. They provide a beautiful crunch when incorporated in waffles or used on profiteroles. Calibre: 6 Grain size: 3-4 mm.
Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose. Properties: Anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point. Used by bakers and chocolate makers to help improve the moisture retention of baked goods and chocolates, as well as increase the shelf life of the finished products. Trimoline can also be used in sorbet recipes as it prevents the formation of crystals during churning and storage. It is bake stable and freeze stable.
Used in pastries, ice creams and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and all pastry preparations from drying up for a better product preservation. 40 DE. 81.5% Brix.