Formula designed to get of the glacages and nappages smooth, shiny and even.

The Pectine NH ensures a texture creamy and stable, even after cooling.

Ideal for the inserts, coulis and finishes of pastry modern.

Offers a texture even and an excellent outfit after congelation and decongelation.

Its structure flexible allows obtain of the glacages compact, without synerese or separation.

Perfect for the preparations professionals or the presentation is essential.

COMPLETELY PLANT-BASED AND VEGAN.

Formulated only from materials first plant-based, it suitable for all the preparations vegan.

Apporteelasticite and shine without altering the taste or the transparency of the product final.

Itself works as a gelatin, but with a stability and a nettete superieures.

RECIPE: CONFIT VEGAN OF FRESH.

The confit of fresh prepared with the Pectine NH conserve a shine intense and a texture compact.

Ideal as insert for entremets modern or as icing cold, it keeps color and outfit after congelation.

Balanced perfect between flexibility and nettete of cutting.

FOR SEMI-FREDS AND CAKES ICE CREAMS.

Allows to create of the layers supple and consistent which preserves their form and leureclat.

Not relache not of water to the decoupage and keeps a texture velvety.

Excellent for the entremets, foams and desserts multi-layers to the presentation clear and precise.

In what preparations is it conseille use the Pectine NH rather that a other pectine? Ideal for the glacages, nappages and coulis requiring shine and texture flexible. By ratio to the other pectines, it offers a manipulation more precise and a finish visual superior for the pastry contemporaine.

In what preparations is it conseille use the Pectine NH rather that a other pectine.

Ideal for the glacages, nappages and coulis requiring shine and texture flexible.

By ratio to the other pectines, it offers a manipulation more precise and a finish visual superior for the pastry contemporaine.

What benefits the Pectine NH provides-t-it to the glacages to the fruits? It guarantees a shine consistent and a structure stable even with the pure very aqueuses. Prevents the relachement of liquid and preserves the color vivid of the fruit for a result aesthetic and long-lasting.

What benefits the Pectine NH provides-t-it to the glacages to the fruits.

It guarantees a shine consistent and a structure stable even with the pure very aqueuses.

Prevents the relachement of liquid and preserves the color vivid of the fruit for a result aesthetic and long-lasting.

Can you use the Pectine NH with the fruits surgeles or pasteurises? Yes, it works perfectly with the pure or juice surgeles and pasteurises. It is enough of chauffer the preparation to 50–60 °C before the addition to get a gelification even and without lumps.

Can you use the Pectine NH with the fruits surgeles or pasteurises.

Yes, it works perfectly with the pure or juice surgeles and pasteurises.

It is enough of chauffer the preparation to 50–60 °C before the addition to get a gelification even and without lumps.

What is the good dosage of the Pectine NH in a preparation? The dose recommended is of 0,8% to 1,5% of the weight total of the blend, according to the content in water and in sugar. A dose more low gives a gel flexible, while that a dose pluselevee increases the outfit and the density.

What is the good dosage of the Pectine NH in a preparation.

The dose recommended is of 0,8% to 1,5% of the weight total of the blend, according to the content in water and in sugar.

A dose more low gives a gel flexible, while that a dose pluselevee increases the outfit and the density.

What errors faut-ileviter with the Pectine NH? Not never add directly in the liquid: it need abord the mix with the sugar. Avoid also a cooking too long or superior to 90 °C, which reduces its power gelifiant and its shine.

What errors faut-ileviter with the Pectine NH.

Not never add directly in the liquid: it need abord the mix with the sugar.

Avoid also a cooking too long or superior to 90 °C, which reduces its power gelifiant and its shine.

Pectine NH 200 g.

Pectine Jam 200 g.

Pectine Yellow 200 g.

Agar Agar 200 g.

Gelatin in powder 250 g.

Hydration + Heat.

Glacages, nappages, coulis.

Jams, marmelades.

Gels, toppings, glacages.

Gels, aspics, inserts.

Foams, panna cotta, bavarois.