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Pectin - Pectine NH - Nappage, universal gelling agent and topping with fruit pulp

item number: 12502

1 kg Pe can

€ 86,19 *

(€ 86,19 / kg)

PU-purchase 12 x 1 kg Pe can to each € 83,60 *

NOW AVAILABLE

Last date of minimum durability: 30.7.2025 Up to Ø 622 days from date of shipment. ?

Quantity:

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Pectin NH - Nappage is a plant-based pectin mixture that can be used universally and is particularly suitable for gelled toppings and fillings with fruit pulp / pulp. Mix the ingredients with Pectin NH and stir into the liquid preparation until a lump-free mixture is formed. The pectin dissolves quickly at 80 / 85Â°C. The following pectins are available for other areas of use: available: - Pectin RS 150 - Rapid Set (for jam / marmalade) - Pectagel Rose (for ice cream and sorbet) - Pectagel 843 (for fruit topping and glazed ice cream) - Pectin X 58 (for pouring without fruit pulp) - yellow pectin, pectin jaune (for fruit pastes and solid fillings)

Additional information about the product

Designation

Pectin - Pectine NH - Nappage, universal gelling agent and topping with fruit pulp

item number

12502

Content

1 kg

Packaging

Pe can

Date of minimum durability

Last date of minimum durability: 30.7.2025 Up to Ø 622 days from date of shipment.

Gross weight

1,11 kg

Availability

NOW AVAILABLE

Quantity in stock

115

cooled Product

No, uncooled product

Packaging per unit

Rate of Taxation

7 %

EAN Code

3700434800005

BIO-certified

Intrastat number (Product number, customs tariff number, code number, HS code)

13022010

Manufacturer (Responsible entrepreneurs)

Louis Francois, ZA Pariest 17 Rue Des Vieilles Vignes, 77183 Croissy Beaubourg, Frankreich.

produced in the country | ISO

Frankreich | FR

Ingredients

Universal gelling agent for pouring over and fillings with fruit or fruit pulp - can be dissolved again. Gelling agent: E440, stabilizer: E450, sucrose, stabilizer: E341. Properties: Pectin NH can be used in aqueous and fruit-based preparations. Gelation occurs in conjunction with calcium after heating. Complete and final strength is achieved after 24 hours. The product is easy to dissolve again. Dosage: 0.80%-2% (8 g to a maximum of 12 g per 1 kg total weight) according to the strength required according to the recipe. Processing: To use Pectin NH without lumps: - Mix Pectin NH with the other dry ingredients (sugar, glucose powder, dextrose...) and let this mixture trickle into the liquid preparation while stirring vigorously to prevent lumps from forming. - Stir until a uniform mass is formed. - The pectin dissolves quickly at 80 / 85Â°C. The solubility of pectin depends on the processing process and the nature of the respective starting material. It is improved through heat treatment (time, temperature) and through mechanical processing (whipping machine, homogenizer). The pectin is somewhat more difficult to process in masses that contain a lot of calcium (very hard water and milk). The processing time is extended or salts can crystallize. Store in a cool and dry place.

Properties: No nutritional values need to be provided.

Allergy Advice about the product (contain allergens) (12502)
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.