crait NH Pectin Powder 14 oz — Vegan Gluten-Free, Re-meltable Gelling Agent for Pastry & Confections

crait NH Pectin is a professional-grade, vegan, gluten-free non-hydroxypropylated (NH) pectin powder formulated to create smooth, re-meltable gels for pastry, jelly, and confection applications.

This 14-ounce product of USA delivers a reliable, bakery-grade thickening system for chefs and home cooks who need consistent, heat-reversible gelling. Unlike standard high-methoxyl pectins, NH pectin forms stable gels that can be re-melted and reset with heat—ideal for layered desserts, filled pastries, and confections that require reheating or retiming during production.

How do I use crait NH Pectin in my recipes?

Measure pectin as a percentage of the total batch weight: the recommended usage rate is 0.8–2% depending on the firmness and re-melt properties you want. Dissolve the powder evenly in dry sugar or disperse into cold water before heating to avoid lumps, then bring to activation temperature.

• Use 0.8–2% of total recipe weight for target gel strength
• Mix pectin into sugar or cold liquid for uniform dispersion
• Heat to about 180°F (82°C) to activate gelling properties
• Adjust sugar and solids to 40–65% soluble solids for best results

What temperature and acidity work best with this pectin?

crait NH Pectin activates at approximately 180°F (82°C) and produces optimal gel structure when the final pH is between 3.2 and 3.8. Maintain these parameters to ensure consistent set, especially for fruit preparations and fruit-forward confections.

• Activation temperature: ~180°F (82°C)
• Recommended final pH: 3.2–3.8 for reliable gelation
• Best performance with soluble solids between 40–65%
• Works well with high-sugar and fruit-based systems

How does NH pectin benefit pastry and confection workflows?

NH pectin gives you a re-meltable, stable gel that withstands processing steps like slicing, glazing, and light reheating. Its heat-reversal property means fillings can be warmed or reset without breaking the gel structure, reducing waste and improving production flexibility.

• Creates smooth, pumpable fills for enrobing and piping
• Re-melts and resets without graininess or syneresis when handled correctly
• Produces consistent texture across batches for scalable production
• Vegan and gluten-free—suitable for inclusive menus

Who is this for? Bakers, pastry chefs, artisan confectioners, and serious home cooks who need a dependable, re-meltable gelling agent will benefit from crait NH Pectin. Its professional-grade performance is suited to commercial kitchens and creative home projects where control over gel strength, thermal stability, and texture is essential. Because it is vegan and gluten-free, it fits modern dietary requirements while providing the technical reliability required for layered desserts, fruit fillings, jams, jellies, and specialty confections.

Product highlights:

• Professional-grade NH pectin for re-meltable gels
• Usage rate: 0.8–2% of total batch weight
• Activates at ~180°F (82°C); ideal final pH 3.2–3.8
• Optimal at 40–65% soluble solids
• Vegan, gluten-free, Product of USA

Storage tip: keep the powder sealed in a cool, dry place to preserve performance; follow standard food-safety and labeling practices for commercial use.

Ingredients

Pectin, Sucrose, Disodium diphosphate, Sodium polyphosphate, Tricalcium phosphate