Pectin NH 150gr kits Combine some of the milk

Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion

up to 100% of the sugar content can be replaced

Properties: It has the property of forming gels that retain a large amount of water

diastasic malt extract reduces sourdough times and improves flour performance

May be used in cooking & baking to replace sugar

Pectin NH 150gr kits Combine some of the milkPectin NH is a powder used as a gelling agent. Ideal for glazes and coatings based on fruit pulp, as well as fillings. Powdered pectin allows you to obtain great setting results when used in fruit preparations that have a high water content. The result is firm, glossy and with a pleasant taste. The jelly substance is reversible: it can be melted or set again through heating, without affecting quality. Recommended dosage: Generally 0,8 to 2% according