Buy Louis Francois Pectine NH Nappage 1kg. Professional fruit pectin for glossy glazes, fruit nappage, pastry, tarts, entremets and desserts.

Louis Francois Pectine Nh Nappage 1kg

SKU:
13359
|
UPC:
3700434800005
£79.99 (Inc. VAT)
£79.99 (Ex. VAT)
Current Stock:
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Description

Powdered Gelling Agent 

Louis Francois Pectine NH Nappage 1kg is a professional fruit pectin designed for creating smooth, glossy glazes, fruit nappage, mirror finishes and fruit-based preparations with excellent texture and stability. Favoured by pastry professionals, this versatile pectin produces a beautifully consistent finish while remaining thermoreversible, meaning it can be gently reheated and reused without losing its setting properties.

Ideal for glazing fresh fruit tarts, coating pâtisserie, thickening fruit purées or creating shiny fruit toppings, Pectine NH Nappage delivers a clean finish that enhances both appearance and flavour. It creates a soft, flexible gel rather than a firm set, making it particularly suited to modern pastry work where a delicate texture is essential.

Whether you're producing elegant fruit tarts, entremets or plated desserts, Louis Francois Pectine NH Nappage is an essential ingredient for achieving consistent, professional-quality results.

Key Features:

  • 1kg pack.
  • Professional-quality fruit pectin.
  • Ideal for nappage, fruit glazes and mirror finishes.
  • Creates a smooth, flexible gel.
  • Thermoreversible for reheating and reuse.
  • Produces a glossy professional finish.
  • Suitable for a wide range of pastry and dessert applications.

Recipe Inspiration:

  • Prepare a clear apricot glaze to brush over fresh fruit tarts for a professional shine.
  • Create a vibrant raspberry nappage to finish cheesecakes, mousse cakes or entremets.
  • Stir into a mango fruit purée to produce a smooth glaze for plated desserts.
  • Make a glossy strawberry topping for pastries and Danish pastries with fresh seasonal fruit.

What does NH pectin mean?

NH pectin is a specialised pectin developed for pastry glazes and fruit nappage. Unlike many standard pectins, it creates a soft, flexible gel that can be reheated and used again, making it particularly useful for professional pastry work.

Why is thermoreversibility important in pastry?

A thermoreversible pectin can be gently reheated after setting without losing its performance. This allows pastry glazes and nappage to be adjusted, reused and applied consistently during production, reducing waste and improving efficiency.

Can Pectine NH Nappage be used for more than fruit glazes?

Yes. It is also widely used for fruit inserts, compotes, dessert sauces, pastry fillings and modern entremets where a smooth texture and controlled consistency are important.

Ingredients:

Gelling agent - Low-methoxyl amidated pectin E 440ii, Sequestrant- Disodium diphosphate E 450i (Max.20%)*, Sucrose or Dextrose, Tricalcium phosphate E 341iii (Max.5%)*.

Allergens highlighted in BOLD.

Suitable for a Vegetarian diet

Y

Suitable for a Vegan diet

Y

 Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.