With Pectin NH, you can make fruit and berry fillings in mousse and biscuit cakes and cakes, in pasta fillings, candies, marmalades, neutral gel, glassage.
Fillings on Pectin NH are stable, do not “give up” water after defrosting. Liquids thickened with Pectin NH melt when heated and gel when cooled without losing the quality of the gel.
An important difference from simple pectins is good moisture retention, which is very important during defrosting, retains moisture even in liquids with 20% dry matter in the recipe, while one-component pectin can only retain water in liquids with 50% dry matter in the recipe.
How to use: mix 1 part of Pectin NH with 5 parts of fine sugar or powdered sugar, mix and pour into a liquid heated to 40 ° C, intensively stirring the mass with a whisk. Bring to 80°C or cook for 1-2 minutes. Pour into desired shape, cool and freeze if necessary. You can control the degree of density of the gelled mass based on the recommended dosage of 1-2% per mass of liquid.
Ingredients: acidity regulator E341, acidity regulator E450, fructose, pectin E440.
100g of product contains:
Proteins 0 g
Fats 0 g
Carbohydrates 64.3 g
kcal \ kJ 243.2 \ 1017.5
Close the bag tightly after opening or seal tightly.
Shelf life: 24 months. from the date of manufacture.
Store in a sealed package at a temperature not higher than 25° C and not lower than -15° C. At a relative humidity of not more than 75 %.
Net weight: 100 g
Manufacturer: Russia IL_Bakery