Louis Francois Pectin X58 1kg

Louis Francois pectin X58 is a thickener and gelling agent especially useful in creating jellified glazes for pâtisserie. Pectin 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.

The Pectin x58 is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings at a dosage of 1 to 1.50% according to the formulation and to the required texture. 

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: Pectin X58 is not suitable for use with dairy products or liquids with a high calcium content.