Agar Agar vs Gelatin: Which Gelling Agent Should You Choose? Learn the key differences between plant-based Agar Agar and animal-derived Gelatin. From setting temperatures to achieving the perfect texture, this guide helps you master the art of gelling in your pastry creations.

果膠 NH 與 黃果膠：烘焙師的凝膠劑指南

在烘焙和糖果製作中，選擇合適的果膠對於達到理想的質地至關重要。果膠 NH 和黃果膠是兩種常見的類型。儘管它們都是從水果中提取的凝膠劑，但其獨特的特性使其適用於不同的應用。本指南將深入探討它們的特性、用途和理想應用，以幫助您做出明智的選擇。

什麼是果膠？

果膠是一種天然多醣，存在於水果的細胞壁中，作為一種天然凝膠劑。它廣泛用於果醬、果凍和糖果中，以提供結構和質地。果膠的凝膠特性受糖含量、酸度和鈣離子存在等因素的影響 [1]。

果膠 NH (低甲氧基果膠)

果膠 NH 是一種低甲氧基 (LM) 果膠，需要鈣離子才能形成凝膠。果膠 NH 的一個關鍵特性是其熱可逆性，這意味著它可以多次融化和重新凝固而不會失去其凝膠能力 [2]。這一特性使其非常適合需要重新加熱或重新加工的淋面、水果餡料和醬汁。

主要特性： * 熱可逆性： 可以融化並重新凝固。 * 需要鈣： 在鈣離子存在下凝膠。 * 低糖耐受性： 在低糖環境中也能良好凝膠。 * 較軟凝膠： 形成較軟、更具延展性的凝膠 [9]。

黃果膠 (高甲氧基果膠)

黃果膠，通常被稱為 Pectin Jaune，通常是一種高甲氧基 (HM) 果膠。它需要高糖含量（通常高於 55%）和特定的酸性環境（pH 值 2.8-3.5）才能凝固 [3]。與果膠 NH 不同，黃果膠一旦凝固就會形成堅固、不可逆的凝膠，使其適用於需要穩定、不融化質地的應用。

主要特性： * 不可逆凝膠： 形成堅固的凝膠，重新加熱後不會融化 [9]。 * 需要高糖和酸： 在高糖、酸性環境中凝膠。 * 堅固凝膠： 產生堅固、穩定的質地。

比較表：果膠 NH 與 黃果膠

結論

了解果膠 NH 和黃果膠之間的差異是掌握您的烘焙和糖果製作項目的關鍵。果膠 NH 提供熱可逆性和較軟的凝固效果，使其非常適合淋面和低糖應用。另一方面，黃果膠提供堅固、不可逆的凝膠，非常適合傳統果醬、果凍和水果軟糖。通過選擇合適的果膠，您可以確保您的作品每次都具有完美的質地。

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A New Launch of Valrhona matcha chocolate, which under the inspiration collection, what is the different between currently item on the market Japanese meiji matcha chocolate or white chocolate + matcha powder an own made matcha chocolate? 

How is the taste of those: We got both from Valrhona and Meiji

Valrhona matcha chocolate - France

Ingredients:

sugar, cocoa butter 35%, matcha green tea 8.1%, sunflower lecithin, milk, 

Taste: Bitter, Sweet. based contect 35% cacao butter smooth and easy melt in month, the matcha strong but bitter of matcha tea

Meiji matcha chocolate - Japan

Ingredients:

Sugar, cocoa butter, vegetable oil, buttermilk powder, matcha, whole milk powder/emulsifier, flavoring (contains some milk and soy components)
Cocoa content: 21-22%, Oil content (cocoa butter/milk fat): 41%, Matcha content: 12%, 

Taste: Tasty rich & mellow of matcha and milk, based Cocoa butter content 21-22%, 

Valrhona 35% ivoire white chocolate: + own matcha powder

Ingredients:

sugar 42,98%, cocoa butter 35%, whole milk powder 21,5%, emulsifier (sunflower lecithin) 0,5%, natural vanilla extract 0,02%

Home make matcha chocolate.

Based 500g Valrhona white chocolate which content 35% cocoa butter + 60g (12%) matcha tea power

I use the chocolate refiner  to create very own matcha chocolate . the taste is match what i like .

of course you can add more of use different matcha tea powder. 

I use above for making matcha ganache chocolate bonbon. Mold chocolate world CW2116

with using different gum vegan plant based thickener and stabilizer

WHAT IS PECTIN?

Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

Apple Pectin (Yellow Pectin)

Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).

Mainly used at less than 1%,

Dosage: 10 to 12 grams per kg

Pectin NH

Dose:

Soft nappage: 0,5-1%

Hard nappage: 1,5-2%

Custards: 1,5-2%

325 NH 95 Pectin 

Dose: Jams: 0,5-1%

Jellys and creamies: 1-1,5%

Properties:Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.

Application:Dairy products and fruits rich in calcium.

Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.

Pectin X58

Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3% 

Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.

Use: Mix with the sugar, bring to the boil.

Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.

Artisan chocolate makers like to make their own chocolate from bean and deal with the farmer. Simply 

see the range of cacao

Grinding, Refining, Conching, and Tempering

Cacao paste tastes the most like a chocolate bar (without the sugar) compared to all other cacao products. Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacao’s acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more. 

Cacao paste often comes molded into blocks or pieces and is also known as unsweetened baking chocolate or bitter chocolate. It can be eaten as is, or it can easily be transformed into dipping chocolate or chocolate treats.

Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed. 

Chocolate mold 

A Professional praline chocolate mold with a popular ganach filling, need to take a right tempering of converture molding to get a shining surface. 

Another way to make a delicious snack with using cacao paste and make a healthy chocolate snacks.

Ingredients: Dates, sunflower seeds, raisins, cacao powder, cacao paste, apricots, sesame seeds, coconut flake, goji, and amazing special aroma Tonka bean