Pectin 325 NH95 is a gelling agent that gives a thermoreversible gel when heated in the presence of calcium ions.
Pectin 325 NH95 is ideal for making fruit purees, jellied milky desserts, non-jelly jams for fillings and sweet caramel sauce.
Dosage: 0.3-0.5g per kg or 4-5g with milk.
With a century of experience creating premium products, Louis Francois is a leader in speciality and technical baking ingredients. Focused on innovation and precision, the company create products that are essential to all pastry chefs.
See our full product selection of Louis Francois technical pastry ingredients here.
Wanting inspiration? Check out Louis Francois recipes here.