Pcb Creation Pectin Nhx #58 1 Kg - Thermoreversible

PCB Creation Pectin NHX #58 is a high-performance, professional-grade gelling agent specifically designed for glazing fruit purees and creating thermoreversible gels. This specialized pectin is a staple in world-class pastry kitchens for its ability to create firm, glossy glazes that can be melted down and reset multiple times without losing their gelling properties.

As a Canadian seller based in Calgary, Alberta, we provide this premium 1 KG technical ingredient to pastry chefs and molecular gastronomy enthusiasts across the country. It is engineered to work best in preparations with high fruit content or acidic environments where standard pectins might fail. Enjoy fast shipping across Canada on every order.

BEST FOR: MIRROR GLAZES, FRUIT COULIS, ACIDIC GELS, NAPPAGE, PASTRY TOPPINGS

ALLERGEN NOTE: VEGAN-FRIENDLY AND GLUTEN-FREE. PRODUCED IN A FACILITY THAT HANDLES MULTIPLE TECHNICAL INGREDIENTS.

WHY IT WORKS

• Features thermoreversible properties, allowing you to melt and reset the gel multiple times for production efficiency.

• Provides exceptional clarity and a high-gloss finish, essential for professional-grade mirror glazes and nappage.

• Maintains structural stability in acidic environments, making it perfect for citrus and exotic fruit preparations.

• Ensures a smooth, spreadable texture that does not become rubbery or tough over time.

• High concentration allows for precise control over the final viscosity of sauces and fillings.

• Reliability for repeat use ensures consistent results across large-scale pastry production batches.

USE CASES

• Pastry chefs use Pectin NHX to create signature mirror glazes for entremets that remain shiny even after freezing and thawing.

• Dessert manufacturers utilize its thermoreversible nature to reheat large batches of glaze for dipping individual pastries.

• Fine dining restaurants use it to create stable, fluid fruit gels that maintain their shape as a decorative plate garnish.

• Artisanal jam makers use it for high-fruit, low-sugar spreads that require a specific, delicate set.

SPECS

• SIZE: 1 KG

• BRAND: PCB CREATION

• TYPE: PECTIN NHX #58 (THERMOREVERSIBLE)

• FORMAT: FINE POWDER

• STORAGE: STORE IN A COOL, DRY PLACE IN AN AIRTIGHT CONTAINER

• COUNTRY OF ORIGIN: FRANCE

FREQUENTLY ASKED QUESTIONS

HOW DO I PREVENT CLUMPING WHEN ADDING PECTIN NHX? Always mix the pectin powder with a small portion of your dry sugar before whisking it into your liquid base to ensure even dispersion.

WHAT IS THE DIFFERENCE BETWEEN NHX AND STANDARD PECTIN? NHX is thermoreversible, meaning it can be melted after it has set, whereas many standard pectins create a permanent bond that cannot be reheated.

DOES THIS REQUIRE CALCIUM TO SET? Pectin NHX #58 is designed to react with the natural minerals and sugars in fruit preparations, but it is typically calcium-sensitive for a firm set.

IS THIS PRODUCT SUITABLE FOR VEGAN RECIPES? Yes, this is a plant-based gelling agent derived from citrus peels, making it an excellent vegan alternative to gelatin.

CAN I USE THIS IN A HOME KITCHEN? Absolutely; while it is a technical ingredient used by professionals, it is perfect for any home baker looking to achieve a professional "mirror" finish on cakes.

HOW MUCH SHOULD I USE PER LITER? Usage rates typically vary between 0.8% and 1.5% depending on the desired firmness of the final gel or glaze.