{"title":"Pectins for Jams, Jellies \u0026 More","description":"\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eBrowse our collection of pectins, including high and low methoxyl varieties, perfect for gelling, thickening, and stabilizing. Ideal for making jams, jellies, and other confections, these pectins offer versatility for both traditional and modern culinary applications.\u003cbr\u003e\n\u003c\/h3\u003e","products":[{"product_id":"louis-francois-pectin-nh-nappage","title":"LOUIS FRANCOIS Pectin NH Nappage","description":"\u003cp\u003eLouis Francois Pectin NH Nappage is a low methoxyl amidated pectin designed for thermoreversible fruit glazes, toppings, and nappage-style applications. It creates a clean, glossy finish and is especially useful when you want a fruit glaze that can be reheated and used again during production or service.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It dissolves best at 80–85°C with good mixing. In calcium-rich environments such as milk or hard water, it may need a little more time or a sequestrant for even hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.80 to 1.20% of total recipe weight, depending on the viscosity you want and the calcium level of the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit glazes for tarts, entremets, and plated desserts\u003c\/li\u003e\n\u003cli\u003ePulped fruit toppings with even texture and shine\u003c\/li\u003e\n\u003cli\u003eReheat-friendly nappage for service or production use\u003c\/li\u003e\n\u003cli\u003eRefrigerated fruit layers and glossy finishing glazes\u003c\/li\u003e\n\u003cli\u003eLow-sugar or plant-based fruit applications where reworkability matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels on cooling in the presence of calcium, is thermoreversible, and develops its full texture over about 24 hours. It works well in both clear and fruit-rich preparations.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Yellow Pectin, Pectin NH Nappage is reheatable and better suited to glossy fruit glazes rather than firm, traditional confectionery gels. Compared with 325NH95, it is more specifically designed for surface glazes and nappage, while 325NH95 is more useful for gelled fruit preparations and inserts. Compared with acid-free pectins like X58, it is the better choice for fruit-based and acidic applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin derived from apple, citrus, and maize, combined with sequestrants, tricalcium phosphate, and sucrose or dextrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29308222308375,"sku":"","price":21.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29308222341143,"sku":"1622A","price":113.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinNHNappage1.jpg?v=1726723530"},{"product_id":"valrhona-absolu-cristal-neutral-mirror-glaze","title":"VALRHONA Absolu Cristal – Neutral Mirror Glaze for Pastry and Desserts","description":"\u003cdiv class=\"short-description\"\u003e\n\u003cdiv class=\"std\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u0026lt;During summer time, if you would like the product shipped, we recommend adding a cold mailer for 400g size to preserve coolness.\u0026gt;\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"std\"\u003e\n\u003cspan style=\"color: #ff2a00;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"std\"\u003e\n\u003cp class=\"\" data-end=\"562\" data-start=\"173\"\u003e\u003cstrong data-end=\"239\" data-start=\"198\"\u003eValrhona Absolu Cristal Neutral Glaze\u003c\/strong\u003e is a ready-to-use, high-performance glazing solution that delivers a flawless, glossy finish for your pastries and desserts. Made in France by Valrhona—renowned for its expertise in fine chocolate and pastry ingredients—this neutral glaze is prized by professionals for its exceptional clarity, stability, and ease of use.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"884\" data-start=\"564\"\u003eAbsolu Cristal has a \u003cstrong data-end=\"612\" data-start=\"585\"\u003eperfectly neutral taste\u003c\/strong\u003e, allowing the true flavour of your ingredients to shine through. Its smooth, gel-like consistency makes it incredibly versatile for creating everything from vibrant \u003cstrong data-end=\"805\" data-start=\"778\"\u003efruit glazes and coulis\u003c\/strong\u003e to \u003cstrong data-end=\"826\" data-start=\"809\"\u003emirror glazes\u003c\/strong\u003e, chocolate decorations, and \u003cstrong data-end=\"883\" data-start=\"855\"\u003egourmet plating finishes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1143\" data-start=\"886\"\u003eUse \u003cstrong data-end=\"905\" data-start=\"890\"\u003ehot or cold\u003c\/strong\u003e, Absolu Cristal is freeze- and thaw-stable, making it ideal for make-ahead preparations. Whether brushed over tarts, molded over entremets, or folded into sauces, it provides a \u003cstrong data-end=\"1116\" data-start=\"1083\"\u003ebrilliant, long-lasting sheen\u003c\/strong\u003e that elevates any dessert.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1173\" data-start=\"1150\"\u003e\u003cstrong data-end=\"1171\" data-start=\"1150\"\u003eRecommended Uses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1355\" data-start=\"1174\"\u003e\n\u003cli class=\"\" data-end=\"1214\" data-start=\"1174\"\u003e\n\u003cp class=\"\" data-end=\"1214\" data-start=\"1176\"\u003eNeutral or fruit-based mirror glazes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1265\" data-start=\"1215\"\u003e\n\u003cp class=\"\" data-end=\"1265\" data-start=\"1217\"\u003eFruit tarts, mousse cakes, and plated desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1304\" data-start=\"1266\"\u003e\n\u003cp class=\"\" data-end=\"1304\" data-start=\"1268\"\u003eCreative coulis and sauce textures\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1355\" data-start=\"1305\"\u003e\n\u003cp class=\"\" data-end=\"1355\" data-start=\"1307\"\u003eCustom glazes with chocolate, spices, or praliné\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1387\" data-start=\"1362\"\u003e\u003cstrong data-end=\"1385\" data-start=\"1362\"\u003eProduct Highlights:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1597\" data-start=\"1388\"\u003e\n\u003cli class=\"\" data-end=\"1418\" data-start=\"1388\"\u003e\n\u003cp class=\"\" data-end=\"1418\" data-start=\"1390\"\u003eReady-to-use neutral glaze\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1445\" data-start=\"1419\"\u003e\n\u003cp class=\"\" data-end=\"1445\" data-start=\"1421\"\u003eFreeze and thaw stable\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1486\" data-start=\"1446\"\u003e\n\u003cp class=\"\" data-end=\"1486\" data-start=\"1448\"\u003eExceptional shine and smooth texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1520\" data-start=\"1487\"\u003e\n\u003cp class=\"\" data-end=\"1520\" data-start=\"1489\"\u003eMildly sweet, neutral flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1554\" data-start=\"1521\"\u003e\n\u003cp class=\"\" data-end=\"1554\" data-start=\"1523\"\u003eCan be flavoured and coloured\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1597\" data-start=\"1555\"\u003e\n\u003cp class=\"\" data-end=\"1597\" data-start=\"1557\"\u003eUsed hot or cold for maximum versatility\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"129\" data-end=\"154\"\u003eStorage Instructions:\u003c\/strong\u003e\u003cbr data-start=\"154\" data-end=\"157\"\u003eTo preserve freshness and prevent spoilage, we recommend storing Valrhona Absolu Cristal in the refrigerator, especially after opening. Always keep the container tightly sealed. Refrigeration helps minimize the risk of mold development and maintains the product’s ideal glazing consistency.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1717\" data-start=\"1604\"\u003e\u003cstrong data-end=\"1620\" data-start=\"1604\"\u003eIngredients:\u003c\/strong\u003e\u003cbr data-end=\"1623\" data-start=\"1620\"\u003eWater, sugar, glucose syrup, gelling agent: pectin, thickener: carrageenan, acid: citric acid.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1740\" data-start=\"1719\"\u003e\u003cstrong data-end=\"1740\" data-start=\"1719\"\u003eProduct of France\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eCreated in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools (\"Ecoles Valrhona\") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSince 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future.  The B CORP movement has been promoting strong values of change throughout the world to make companies \"a force for good\" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Valrhona","offers":[{"title":"400g (repack)","offer_id":29373750018071,"sku":"","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"400g (repack) + Cold Mailer (optional)","offer_id":34640094953633,"sku":"","price":26.5,"currency_code":"CAD","in_stock":true},{"title":"5kg","offer_id":29373753229335,"sku":"","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/VALRHONANeutralAbsoluCristalGlaze.jpg?v=1586484953"},{"product_id":"louis-francois-yellow-pectin","title":"LOUIS FRANCOIS Yellow Pectin","description":"\u003cp\u003eLouis Francois Yellow Pectin is a high-methoxyl pectin for classic fruit jellies and confectionery. It is designed for high-sugar, acidic recipes, where it creates a firm, clean-cut gel with a slight melt-in-the-mouth finish. This makes it a strong choice for pâte de fruit, jelly confectionery, and structured fruit inserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to help prevent lumps. It dissolves best at 80 to 85°C with good agitation. For proper setting, add the acid solution after cooking, since gelation is triggered once acidity is introduced.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical range is 1.0 to 2.0% of total mass, depending on the application and the texture you want.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit jellies: 1.0–1.2%\u003c\/li\u003e\n\u003cli\u003eJelly confectionery: 1.6–1.7%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePâte de fruit\u003c\/li\u003e\n\u003cli\u003eJelly confectionery\u003c\/li\u003e\n\u003cli\u003eFruit jellies with or without pulp\u003c\/li\u003e\n\u003cli\u003eMolded or layered fruit inserts for bonbons, pastries, and entremets\u003c\/li\u003e\n\u003cli\u003eGlossy, structured preserves and high-sugar fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels in recipes with high soluble solids and acidic pH, producing a firm, non-thermoreversible gel. The finished gel is heat-resistant but not stable to freezing.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Pectin NH or 325NH95, Yellow Pectin is made for traditional, firm-set confectionery gels rather than reheatable glazes or lower-sugar, calcium-reactive systems. Compared with Extra Slow Set Pectin, it gives a more confectionery-focused set and is better suited to pâte de fruit and jelly work where you want structure and sliceability rather than extra working time.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHigh-methoxyl pectin (E440i) derived from apple and citrus, blended with sucrose or dextrose and sequestrants.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831092175092,"sku":"","price":20.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831092142324,"sku":"1615A","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISYellowPectin1.jpg?v=1726703740"},{"product_id":"sosa-acid-free-pectin-500g","title":"SOSA Acid-Free Pectin, 500g","description":"\u003cp data-start=\"234\" data-end=\"583\" class=\"\"\u003eSosa Acid-Free Pectin is an amidated low methoxyl pectin (LMA) with added calcium, designed specifically for gelling and stabilizing dairy and fermented preparations. Unlike conventional pectins, it functions without the need for added acidity, making it ideal for low-fat dairy products, custards, and calcium-rich formulations.\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"750\" class=\"\"\u003eThis pectin forms smooth, stable gels with no syneresis (water separation), and is thermoreversible between 40–60 °C, allowing for rework and controlled setting.\u003c\/p\u003e\n\u003ch3 data-start=\"757\" data-end=\"784\" class=\"\"\u003e\u003cstrong data-start=\"761\" data-end=\"782\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"785\" data-end=\"896\"\u003e\n\u003cli data-start=\"785\" data-end=\"866\" class=\"\"\u003e\n\u003cp data-start=\"787\" data-end=\"866\" class=\"\"\u003eMix with sugar and incorporate into the liquid base while stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"867\" data-end=\"896\" class=\"\"\u003e\n\u003cp data-start=\"869\" data-end=\"896\" class=\"\"\u003eBring to a boil to activate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"903\" data-end=\"934\" class=\"\"\u003e\u003cstrong data-start=\"907\" data-end=\"932\"\u003eApplications \u0026amp; Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"935\" data-end=\"1164\"\u003e\n\u003cli data-start=\"935\" data-end=\"958\" class=\"\"\u003e\n\u003cp data-start=\"937\" data-end=\"958\" class=\"\"\u003e\u003cstrong data-start=\"937\" data-end=\"946\"\u003eFlans\u003c\/strong\u003e: 0.5–0.7%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"959\" data-end=\"985\" class=\"\"\u003e\n\u003cp data-start=\"961\" data-end=\"985\" class=\"\"\u003e\u003cstrong data-start=\"961\" data-end=\"973\"\u003eCustards\u003c\/strong\u003e: 1.0–1.2%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"986\" data-end=\"1024\" class=\"\"\u003e\n\u003cp data-start=\"988\" data-end=\"1024\" class=\"\"\u003e\u003cstrong data-start=\"988\" data-end=\"1012\"\u003eJellies (non-acidic)\u003c\/strong\u003e: 1.5–2.0%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1025\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1027\" data-end=\"1042\" class=\"\"\u003eSuitable for:\u003c\/p\u003e\n\u003cul data-start=\"1045\" data-end=\"1164\"\u003e\n\u003cli data-start=\"1045\" data-end=\"1091\" class=\"\"\u003e\n\u003cp data-start=\"1047\" data-end=\"1091\" class=\"\"\u003eDairy products (yogurt, flan, panna cotta)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1094\" data-end=\"1116\" class=\"\"\u003e\n\u003cp data-start=\"1096\" data-end=\"1116\" class=\"\"\u003eFermented products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1119\" data-end=\"1164\" class=\"\"\u003e\n\u003cp data-start=\"1121\" data-end=\"1164\" class=\"\"\u003eLow-fat or calcium-rich creams and desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1171\" data-end=\"1193\" class=\"\"\u003e\u003cstrong data-start=\"1175\" data-end=\"1191\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1194\" data-end=\"1323\"\u003e\n\u003cli data-start=\"1194\" data-end=\"1210\" class=\"\"\u003e\n\u003cp data-start=\"1196\" data-end=\"1210\" class=\"\"\u003eNo syneresis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1211\" data-end=\"1233\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1233\" class=\"\"\u003eAcid-free gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1234\" data-end=\"1265\" class=\"\"\u003e\n\u003cp data-start=\"1236\" data-end=\"1265\" class=\"\"\u003eThermoreversible (40–60 °C)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1266\" data-end=\"1323\" class=\"\"\u003e\n\u003cp data-start=\"1268\" data-end=\"1323\" class=\"\"\u003eImproves consistency and texture in dairy-based recipes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1330\" data-end=\"1351\" class=\"\"\u003e\u003cstrong data-start=\"1334\" data-end=\"1349\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1352\" data-end=\"1421\"\u003e\n\u003cli data-start=\"1352\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1391\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1421\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1421\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1423\" data-end=\"1443\" class=\"\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1443\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":37501293953185,"sku":"38893","price":99.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAAcid-FreePectin_500g1.jpg?v=1613277673"},{"product_id":"louis-francois-extra-slow-set-pectin","title":"LOUIS FRANCOIS Extra Slow Set Pectin, 1kg","description":"\u003cp\u003eLouis Francois Extra Slow Set Pectin is a high-methoxyl pectin designed for fruit preparations that need more working time before setting. It is activated by sugar and acid, making it especially useful for jams, jellies, coulis, confit, and yogurt fruit preparations where you want time to pour, layer, pipe, or evenly suspend fruit before the gel forms.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It can also be dispersed in a non-solvent such as oil, alcohol, or concentrated sugar. For best results, dissolve with heat and shear at about 80 to 85°C, and add the acid toward the end of cooking.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the recipe and the texture you want. A practical range is about 0.25 to 3% of total mass, with lower usage for softer fruit preparations and higher usage for firmer jams or jellies.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional jams and fruit preserves\u003c\/li\u003e\n\u003cli\u003eJellies, coulis, and confit\u003c\/li\u003e\n\u003cli\u003eYogurt fruit preparations with even fruit distribution\u003c\/li\u003e\n\u003cli\u003eFruit fillings that need time for pouring, layering, or piping\u003c\/li\u003e\n\u003cli\u003eSugar-reduced fruit jellies with the right final solids and acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It sets on cooling, with the final texture developing over about 24 hours. The finished gel is heat-stable, but it is not recommended for frozen applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with rapid-set or standard-set pectins, Extra Slow Set Pectin gives more working time before gelation, which is especially helpful for larger batches, even fruit suspension, and more precise finishing. Compared with pectins such as NH or 325NH95, this is a high-methoxyl pectin that relies on sugar and acid rather than calcium, and it is better suited to cooked fruit preparations than thermoreversible glaze-style applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from citrus or apple pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":43595125752052,"sku":"10150","price":126.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinExtraSlowSet.jpg?v=1743827180"},{"product_id":"sosa-yellow-pectin-500g","title":"SOSA Yellow Pectin, 500g","description":"\u003cp data-start=\"252\" data-end=\"587\" class=\"\"\u003eSOSA Yellow Pectin, 500g is a high methoxyl pectin (HM) with retardant salts, specially formulated for traditional fruit confectionery. In aqueous solutions with high sugar and acid content, it forms strong, cohesive, heat-resistant gels with high viscosity—ideal for fruit jellies, pâte de fruits, and gummy-style candies.\u003c\/p\u003e\n\u003cp data-start=\"589\" data-end=\"880\" class=\"\"\u003eCompared to standard HM pectins, SOSA Yellow Pectin sets at a lower temperature, offering greater control and ease during the production of soft confections and fillings. Gelation occurs after the addition of acid at the end of cooking, making it ideal for layered or piped applications.\u003c\/p\u003e\n\u003ch3 data-start=\"887\" data-end=\"914\" class=\"\"\u003e\u003cstrong data-start=\"891\" data-end=\"912\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"915\" data-end=\"1106\"\u003e\n\u003cli data-start=\"915\" data-end=\"980\" class=\"\"\u003e\n\u003cp data-start=\"917\" data-end=\"980\" class=\"\"\u003eIncorporate into the sugar base at 40 °C, stirring vigorously\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"981\" data-end=\"1012\" class=\"\"\u003e\n\u003cp data-start=\"983\" data-end=\"1012\" class=\"\"\u003eBring the mixture to a boil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1013\" data-end=\"1065\" class=\"\"\u003e\n\u003cp data-start=\"1015\" data-end=\"1065\" class=\"\"\u003eAdd acid at the final stage to activate gelation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1066\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1068\" data-end=\"1106\" class=\"\"\u003eGel is \u003cstrong data-start=\"1075\" data-end=\"1097\"\u003ethermoirreversible\u003c\/strong\u003e once set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1273\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1163\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1163\" class=\"\"\u003eGummies and jelly beans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1164\" data-end=\"1197\" class=\"\"\u003e\n\u003cp data-start=\"1166\" data-end=\"1197\" class=\"\"\u003ePâte de fruit (fruit jellies)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1198\" data-end=\"1232\" class=\"\"\u003e\n\u003cp data-start=\"1200\" data-end=\"1232\" class=\"\"\u003eBakery and tart fruit fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1233\" data-end=\"1273\" class=\"\"\u003e\n\u003cp data-start=\"1235\" data-end=\"1273\" class=\"\"\u003eConfections with or without fruit pulp\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1280\" data-end=\"1308\" class=\"\"\u003e\u003cstrong data-start=\"1284\" data-end=\"1306\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1309\" data-end=\"1352\"\u003e\n\u003cli data-start=\"1309\" data-end=\"1352\" class=\"\"\u003e\n\u003cp data-start=\"1311\" data-end=\"1352\" class=\"\"\u003e1–2% depending on formulation and texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1359\" data-end=\"1381\" class=\"\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1379\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1382\" data-end=\"1591\"\u003e\n\u003cli data-start=\"1382\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1384\" data-end=\"1429\" class=\"\"\u003eLow setting temperature for easier handling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1471\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1471\" class=\"\"\u003eStrong, cohesive, heat-resistant gels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1538\" class=\"\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1538\" class=\"\"\u003ePerforms in high-sugar, acidic systems (TSS \u0026gt; 55%, pH 3.1–3.8)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1539\" data-end=\"1591\" class=\"\"\u003e\n\u003cp data-start=\"1541\" data-end=\"1591\" class=\"\"\u003eThermoirreversible structure after acid activation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1598\" data-end=\"1619\" class=\"\"\u003e\u003cstrong data-start=\"1602\" data-end=\"1617\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1620\" data-end=\"1710\"\u003e\n\u003cli data-start=\"1620\" data-end=\"1659\" class=\"\"\u003e\n\u003cp data-start=\"1622\" data-end=\"1659\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1680\" class=\"\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1680\" class=\"\"\u003eKosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1681\" data-end=\"1710\" class=\"\"\u003e\n\u003cp data-start=\"1683\" data-end=\"1710\" class=\"\"\u003eContains no known allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1712\" data-end=\"1732\" class=\"\"\u003e\u003cstrong data-start=\"1712\" data-end=\"1732\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831081787636,"sku":"38894","price":72.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SosaYellowPectin.jpg?v=1602798457"},{"product_id":"sosa-pectin-nh-500g","title":"SOSA Pectin NH, 500g","description":"\u003cp data-start=\"157\" data-end=\"531\" class=\"\"\u003eSOSA Fruit Pectin (Pectin NH) is a thermo-reversible gelling agent and thickener specifically designed for fruit-based applications. It is particularly effective in recipes using fruit purées, pulps, and juices, where it activates upon the addition of an acid component. This makes it ideal for preparations that require precision and flexibility in gel setting.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"813\" class=\"\"\u003eWhat sets Pectin NH apart is its thermo-reversibility between 40–60 °C—it can be set, melted, and re-set multiple times without losing its gelling properties. This feature makes it perfect for fruit glazes (nappage) and other applications requiring reheating or remolding.\u003c\/p\u003e\n\u003ch3 data-start=\"820\" data-end=\"847\" class=\"\"\u003e\u003cstrong data-start=\"824\" data-end=\"845\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"848\" data-end=\"1106\"\u003e\n\u003cli data-start=\"848\" data-end=\"897\" class=\"\"\u003e\n\u003cp data-start=\"850\" data-end=\"897\" class=\"\"\u003eDosage: 8–20 g per kg of fruit purée or glaze\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"898\" data-end=\"933\" class=\"\"\u003e\n\u003cp data-start=\"900\" data-end=\"933\" class=\"\"\u003ePre-mix with a portion of sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"934\" data-end=\"997\" class=\"\"\u003e\n\u003cp data-start=\"936\" data-end=\"997\" class=\"\"\u003eDisperse into water or purée under agitation to avoid lumps\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"998\" data-end=\"1056\" class=\"\"\u003e\n\u003cp data-start=\"1000\" data-end=\"1056\" class=\"\"\u003eFull dissolution occurs after approximately 15 minutes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1106\" class=\"\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1106\" class=\"\"\u003eActivate by incorporating an acid after heating\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1113\" data-end=\"1135\" class=\"\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1133\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1136\" data-end=\"1262\"\u003e\n\u003cli data-start=\"1136\" data-end=\"1162\" class=\"\"\u003e\n\u003cp data-start=\"1138\" data-end=\"1162\" class=\"\"\u003eFruit nappage (glazes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1163\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1165\" data-end=\"1205\" class=\"\"\u003eNon-traditional fruit jams and spreads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1262\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1262\" class=\"\"\u003eReworkable fruit gels for desserts and plated elements\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1269\" data-end=\"1291\" class=\"\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1289\"\u003eKey Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1292\" data-end=\"1439\"\u003e\n\u003cli data-start=\"1292\" data-end=\"1330\" class=\"\"\u003e\n\u003cp data-start=\"1294\" data-end=\"1330\" class=\"\"\u003eThermo-reversible between 40–60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1369\" class=\"\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1369\" class=\"\"\u003eActivates only in presence of acid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1370\" data-end=\"1439\" class=\"\"\u003e\n\u003cp data-start=\"1372\" data-end=\"1439\" class=\"\"\u003eProvides smooth, glossy finishes for tarts and fruit-based desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1446\" data-end=\"1467\" class=\"\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1465\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1468\" data-end=\"1569\"\u003e\n\u003cli data-start=\"1468\" data-end=\"1507\" class=\"\"\u003e\n\u003cp data-start=\"1470\" data-end=\"1507\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1508\" data-end=\"1540\" class=\"\"\u003e\n\u003cp data-start=\"1510\" data-end=\"1540\" class=\"\"\u003eGluten-free and coeliac-safe\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1541\" data-end=\"1569\" class=\"\"\u003e\n\u003cp data-start=\"1543\" data-end=\"1569\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1571\" data-end=\"1591\" class=\"\"\u003e\u003cstrong data-start=\"1571\" data-end=\"1591\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831443742964,"sku":"48667","price":89.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPectinNHreversible_FruitPectin.jpg?v=1593382247"},{"product_id":"louis-francois-pectin-325nh95","title":"LOUIS FRANCOIS Pectin 325NH95, 1kg","description":"\u003cp\u003eLouis Francois Pectin 325NH95 is a low methoxyl amidated fruit pectin used to create soft, stable gels in fruit-based, acidic, and calcium-containing preparations. It is especially useful when you want a smooth texture, good freeze-thaw stability, and a gel that can be reheated and reset.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients, then add gradually while mixing to avoid clumping. It dissolves best with heat and shear, ideally around 80 to 85°C. In high-calcium environments such as dairy or hard water, additional sequestering salts may be needed for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5% to 1.5% of total recipe weight, depending on the gel strength you want and the acidity or calcium level of the formula.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit preparations, compotes, jams, and sauces with a soft set\u003c\/li\u003e\n\u003cli\u003eReworkable glazes and nappage-style finishes\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw-stable fillings and inserts\u003c\/li\u003e\n\u003cli\u003eMolded fruit gels and plated dessert elements\u003c\/li\u003e\n\u003cli\u003ePlant-based gelled desserts as an alternative to animal-based gelling agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy white to light brown fine powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eThermoreversible, thixotropic gel texture\u003c\/li\u003e\n\u003cli\u003eSets on cooling and continues to develop structure over about 24 hours\u003c\/li\u003e\n\u003cli\u003eGels in the presence of calcium and\/or acidity\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with yellow pectin \/ HM pectin, Pectin 325NH95 is better suited to lower-sugar and calcium-based systems and can be reheated. Compared with pectin NH, it is still thermoreversible but is generally more flexible beyond classic nappage-style use. Compared with acid-free pectins like X58, it is better suited to acidic or fruit-based applications rather than neutral dairy systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338761621748,"sku":"1630A","price":119.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectin325NH95.jpg?v=1743827908"},{"product_id":"louis-francois-pectin-x58","title":"LOUIS FRANCOIS Pectin X58, 1kg","description":"\u003cp\u003eLouis Francois Pectin X58 is a low-esterified, amidated fruit pectin designed for thermoreversible glazes, nappage, and acidic fillings. It reacts with calcium in acidic, sweet systems to create a firm, glossy, elastic gel with strong shine and good hold on fruit and sponge surfaces. It is especially useful when you want a glaze that can be reheated and reworked more easily than many standard pectin systems.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor smooth dispersion, Pectin X58 should be pre-mixed with dry ingredients or dispersed into a non-solvent medium such as oil, alcohol, or concentrated sugar syrup. If dispersed cold, it should be heated to 80–85°C for complete dissolution. It can be used in aqueous or fruit-based systems and is typically applied around 50–55°C for best spreading and gloss.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.8% to 1.5%. Maximum concentration is about 3% in cold water and 6–8% in hot water for immediate use.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is especially well suited to reversible fruit glazes, nappage, tart glazing, sponge and biscuit glazing, and acidic confectionery fillings, including fillings for chocolate shells. It is also useful in pastry applications that need acceptable freeze-thaw performance, since glazed tarts and sponge cakes made with it can be frozen after glazing and still hold well after thawing.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is a fine white-cream to light beige powder that is odourless and tasteless. It works in acidic systems around pH 3.5–3.7 with 55–60% sugar, and produces a firm, shiny, elastic gel. Its esterification is 22–27% and amidation is 20–24%.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is better suited to reversible glazes, nappage, and acidic fillings than many standard pectins. It is designed to react with calcium in acidic, sweet systems and is especially valued for its thermoreversible behavior, meaning the gel can be reheated and used again more easily. It also creates a firm, glossy, elastic gel with good hold on fruit and sponge surfaces. Compared with pectins used mainly for permanent set jams or more classic fruit gels, X58 is the better choice when you want reworkable glaze, strong shine, clean coating, and reliable performance in low-sugar glazing applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from fruit pectin standardized with sugars and approved gelling retarders including sodium diphosphate and calcium orthophosphate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47852521029876,"sku":"1628A","price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinX58_1kg1.jpg?v=1774734488"},{"product_id":"louis-francois-medium-rapid-pectin-1kg","title":"LOUIS FRANCOIS Medium Rapid Pectin, 1kg","description":"\u003cp\u003eLouis Francois Medium Rapid Pectin is a medium rapid set purified high methoxyl pectin designed for fruit-based recipes that need a reliable set in the presence of sugar and acid. It is especially suited to the manufacture of jams, where it helps build a classic fruit gel texture with dependable structure.\u003c\/p\u003e\n\u003cp\u003eThis pectin works best in sweetened and acidic fruit systems, especially when the formulation has sufficient sugar and a low pH. It is a good choice for traditional fruit preparations that need a controlled set rather than an extremely fast gel.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor smooth dispersion, Medium Rapid Pectin should be pre-mixed with other dry ingredients before being added to the liquid under efficient stirring, or dispersed in a non-solvent medium such as oil, alcohol, or concentrated sugar solutions above 65° Brix.\u003c\/p\u003e\n\u003cp\u003eDissolution is improved by heat, mixing, and shear, and a complete dissolution can be obtained quickly at 80–85°C (176–185°F). In high-calcium media such as hard water or milk, dissolution may take longer and may require sequestering salts. The final texture develops fully after about 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use for jam-style applications is 0.25% to 0.50%, depending on the dry extract, which should generally be at least 60%, and on the texture you want in the finished product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is best suited to sweetened, acidic fruit preparations, especially:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ejams\u003c\/li\u003e\n\u003cli\u003efruit-based preparations\u003c\/li\u003e\n\u003cli\u003efruit pastes\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExamples include jam and coconut fruit paste containing fat, making this a useful pectin for both classic preserves and cooked fruit confectionery where a traditional pectin set is desired.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is supplied as a creamy white to light-brown powder with neutral odour and flavour. It is made from citrus and standardized with sucrose. Key technical values include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e145–155 SAG\u003c\/li\u003e\n\u003cli\u003epH 3–3.8\u003c\/li\u003e\n\u003cli\u003edegree of esterification: 68%\u003c\/li\u003e\n\u003cli\u003emoisture: max 12%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is also suitable for Halal, Kasher, Vegetarian, and Vegan use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is a high methoxyl pectin, so it is designed for recipes that contain enough sugar and sufficient acidity to form a proper gel. Compared with faster-setting pectins, it gives a medium rapid set, which can be easier to manage in cooked fruit preparations where you still want working time before the product takes structure. It is best suited to jam-style applications and other sweetened acidic fruit systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from citrus pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":48404278214900,"sku":"1620A","price":118.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISMediumRapidPectin_1kg1.jpg?v=1780625920"},{"product_id":"louis-francois-rapid-set-pectin-1kg","title":"LOUIS FRANCOIS Rapid Set Pectin, 1kg","description":"\u003cp\u003eLouis Francois Rapid Set Pectin is a rapid set purified high methoxyl pectin designed for fruit-based recipes that need a quicker set in the presence of sugar and acid. It is especially suited to the manufacture of jams and is also useful in fruit-based fillings where a faster gel formation is preferred.\u003c\/p\u003e\n\u003cp\u003eThis pectin is a good choice when you want a classic pectin gel texture but with a more rapid set than a medium rapid pectin. It is intended for sweetened or fruit media and works well in cooked fruit systems.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor smooth dispersion, Rapid Set Pectin should be pre-mixed with the other dry ingredients before being added to the liquid under efficient stirring, or dispersed in a non-solvent medium such as oil, alcohol, or concentrated sugar solutions above 65° Brix.\u003c\/p\u003e\n\u003cp\u003eDissolution is improved by heat and shear, and complete dissolution is rapidly obtained at 80–85°C (176–185°F). In high-calcium media such as hard water or milk, it may require extra time or sequestering salts.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.25% to 0.50%, depending on the formulation and the final texture you want. In the fruit filling example, the formula uses about 4.5 to 5.5 g per 1 kg of filling.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eRapid Set Pectin is best suited to sweetened and fruit media, especially:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ejams\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003efruit fillings\u003c\/li\u003e\n\u003cli\u003efruit-based cooked preparations\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA practical recipe example is a fruit filling made with fruit pulp or juice, sugar, glucose syrup, and acid, used hot and worked quickly. That makes this pectin a good choice when you want a classic fruit gel with a faster-setting profile for cooked fruit system\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eRapid Set Pectin is supplied as a creamy white to light brown powder that is odourless and tasteless. It is made from citrus and standardized with sucrose. Key technical values include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e145–155 SAG\u003c\/li\u003e\n\u003cli\u003epH 3.0–3.8\u003c\/li\u003e\n\u003cli\u003edegree of esterification: 69%\u003c\/li\u003e\n\u003cli\u003eloss on drying: max 12%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is also suitable for Halal, Kosher, Vegetalian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eRapid Set Pectin is a high methoxyl pectin designed for recipes with sugar and acid, and it is best suited to applications that need a quicker set. Compared with a medium rapid pectin, it takes structure faster, which can be useful for jams and fruit fillings that need a more rapid traditional gel. It is intended for classic fruit systems rather than reversible glaze or calcium-reactive applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from citrus pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":48404499333364,"sku":"1624A","price":116.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISRapidSetPectin_1kg1.jpg?v=1780625880"}],"url":"https:\/\/supplies.gusta.ca\/collections\/pectins\/high-methoxyl-pectin-hm.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}