Pectin X58 topping - 500 g

main Features

• Natural origin: Pectin from citrus peels.
• Thermoreversible: Maintains its properties between 40°C and 60°C, ideal for recurring uses.
• Freezable: Retains moisture even after freezing, extending the life of pastries.
• Varied applications: Suitable for chocolate toppings, creams, dairy products and those rich in calcium.
• Slow gelling: Final effect obtained after 24 hours.

Recommended applications and dosages

• Gelled toppings: 1,3-1,5%
• Creams and custards: 1-1,3%
• Gels riches en calcium : 8-15 g/kg

Manual

1. Mix the pectin with the sugar for a homogeneous dispersion.
2. Gradually add to liquid while stirring vigorously.
3. Bring to the boil to activate gelling (optimal temperature: 80/85°C).
4. Leave to cool to allow gelling to take place.

Properties and specifications

• optimal pH: Between 2.8 and 4.7 for best performance.
• Hot work: Activated by a rise in temperature.
• Ideal for :
  • Chocolate napages or limestones.
  • Creams and milk preparations.
  • Products requiring a firm but flexible texture.

Ingredients

• Thickener: Amidated pectin (E440ii)
• Sucrose
• Stabilizer: Disodium diphosphate (E450i)
• Acidity regulator: Tricalcium phosphate (E341iii)

Allergens: May contain traces of milk and dairy products.

Nutritional values (per 100 g)

• Energy: 640 kJ / 160 kcal
• Fats: 0 g (of which saturated: 0 g)
• Glucides : 14 g (dont sucres : 14 g)
• Proteins: 0 g
• Sel: 14.3 g

Storage conditions

• Store in a dry, cool place, between 15°C and 25°C.
• Store in its original closed packaging, away from humidity and strong odors.

Advantages of Sosa X58 Pectin Glaze

• Suitable for gel toppings rich in chocolate or calcium.
• Maintains humidity and prolongs the shelf life of pastries.
• Ideal for professional applications thanks to its thermoreversibility and stability.