Testing a low-sugar pâte de fruit for entremet layers using LM pectin with calcium lactate gluconate to keep the set clean and sliceable. Any reliable suppliers for 1–5 kg bags that ship quickly to the Northeast, and brands you’ve found that hold at refrigerator temp without weeping?
I’ve had good results with Louis François Pectine LM (amidated) from L’Epicerie in 1–5 kg, and their calcium lactate gluconate ships to the Northeast in a day or two (https://www.lepicerie.com). For a clean, non‑weeping fridge set, I run about 0.55% pectin and about 0.25% calcium with pH about 3.2 and about 50° Brix; if you get syneresis, back the calcium off a hair and recheck pH. Are you aiming for NH/LMA, or strictly non‑amidated?
Try AUI Fine Foods for Sosa Pectin LM (amidated) in 1 kg and Modernist Pantry for calcium lactate gluconate; both have been next-day to the Northeast for me and hold well at fridge temp… Quick tip: pre-mix the LM with 8–10x sugar and add a 1% calcium lactate gluconate solution at the end to land around 0.08–0.12% calcium — too much and you’ll get a rubbery slice. @benharr what purée are you using?
For 1–5 kg, Paris Gourmet’s Cuisine-Tech Pectin NH ships next‑day to the Northeast, and Bakedeco/Kerekes usually has 1 kg in stock too (https://parisgourmet.com). Keep your calcium solution modest (about 0.4–0.5% of total) and add 10–15% glucose syrup to curb weeping — like giving the gel a tiny raincoat; for high‑calcium fruits, back the dose off a hair.