Pectin Extra Slow Set
2.2 lb - sold by each
Louis François Extra Slow Set Pectin is a gelling agent under the following conditions:
Minimum dry extract 60%.
In the presence of acid, pH < 3.5
Particularly suitable for jams and yoghurt fruit preparations. Dosage varies according to formulation and desired texture.
Extra slow set pectin can also be used to make sugar-reduced fruit jellies, with a final dry extract of 65-68%.
Applications
Jams, jellies, coulis, confit, fruit jelly
Dosage and usage
2.5 to 20 g / kg of mass - 0.25% to 2% of total mass
Properties
Gelling, heat-resistant, not stable to freezing
Conservation
Protect from moisture and heat in closed packaging. Protect from light.
Certifications
Kosher.
Louis François advice
Predispersion As with all texturizing agents, it's a good idea to predisperse pectin in a little sugar or other powders in the recipe to facilitate its solubilization in liquids. It will then form fewer lumps and blend better with the rest of the recipe. Acidity and dry extract As far as possible, check the pH and final dry extract of your recipes to ensure the greatest possible consistency in production.
Be careful to add the acid solution at the end of the cooking to avoid damaging the gel that is formed (it gets destroyed by the whisking)
Need inspiration?
Explore Louis François 'Le bon point' recipe highlighting Pectin Extra Slow Set. https://louisfrancois.com/en/le-bon-point/
Any technical questions?
Please contact us: https://louisfrancois.com/contact/
