Pectin NHX, 100 g
Product detailed description
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 (fruit as well as chocolate), fruit cremeux, jam or fruit mousse.
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 in order to facilitate dispersion and avoid the formation of lumps.
• Bring the mixture to the boil (90 degrees C is sufficient), stirring regularly to ensure complete dissolution and hydration.
• Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8
Please visit PCB website to learn more about this product.
Packaging: 100 g
Store in a cool, dry place.