Louis Francois pectine X58 is a thickener and gelling agent especially useful in creating jellified glazes for pâtisserie. Pectine X58 is an odourless powder which can be used in water, fruit juices and purées. Once solidified, fruit glazes can be gently melted and brushed over fruit tarts to seal in moisture and improve shelf life.
For use in fruit glazes:
- Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).
- Premix the pectin X58 with the other dry ingredients (such as sugar).
- Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.
- Heat the mixture to 85°C to fully activate the pectin X58.
Note: pectine X58 is not suitable for use with dairy products or liquids with a high calcium content.
This large 1kg tub is ideal for commercial use.
Ingredients: Pectin E440ii, sucrose, stabilizer: E450i, E341iii
Storage: Keep the packet closed, away from humidity and heat.
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