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Pectin NH in the UK

By RichardJones July 15, 2010 in Pastry & Baking

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RichardJones

Posted July 15, 2010

RichardJones

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• participating member
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Posted July 15, 2010

Dear eGulleteers,

I was hoping to lay hands on some Pectin NH (or is it NH Pectin in English?) to rustle up some pâtes de fruits. Does anyone know where to get hold of it in reasonable (i.e. not humongous) quantities, please?

Thanks,

Richard

(PS I did try Googling but either my skills are not up to scratch or there isn't any or what the French call pectine NH masquerades under a different name over here...)

===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

gap

Posted July 16, 2010

gap

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Posted July 16, 2010 (edited)

Richard - pectin NH is available in Australia at the Melbourne Food and Ingredient Depot in Australia

http://www.mfcd.net/

I know that seems a silly response to your question about a UK supplier but as you mentioned, you don't need much, so it would be fairly cheap to transport if you are in a pinch. Alternatively, the MFID are very friendly people and (from memory) source their pectin NH from Germany, so they may be able to put you onto a European source - but I don't know for sure.

Edited to add: http://www.mfcd.net/store/product.asp?pID=1167&cID=71

The link seems to indicate a German source for their pectin NH

Edited July 16, 2010 by gap (log)

lapin d'or

Posted July 16, 2010

lapin d'or

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• Location:Devon, England

Posted July 16, 2010

I have only seen this in the UK sold in 1kg packs, with courier charges on top. I am guessing that is too much?

Lapin

rickster

Posted July 16, 2010

rickster

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• Location:NY Suburbs

Posted July 16, 2010

I did a google search and found a couple of French websites that I assume would ship it. Quantities did not seem huge.

fanny_the_fairy

Posted July 17, 2010

fanny_the_fairy

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• Location:cote d'azur, france

Posted July 17, 2010 (edited)

hi, for anything like this, I would recommend classic fine foods http://www.classicfinefoods.co.uk/, they stock luois francois products which are usually 1kg.

as for the pate de fruit, maybe pectine jaune (yellow pectin) is more suitable due to its non-thixotropic properties.

Edited July 17, 2010 by fanny_the_fairy (log)

♥ fanny loves foodbeam ♥

pâtisserie & sweetness

RichardJones

Posted July 18, 2010

RichardJones

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• Topic Starter

Posted July 18, 2010

Thanks for the link, Fanny, I'll be in touch with them.

Yes, I suppose pectine jaune would be fine, too. My recipes are adapted for NH, though...

===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

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