The Specialists for Pectin - Herbstreith & Fox

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24 High melt ing temper a ture and good stabil ity of form are of ba sic im por tance. H&F Pectins and their Use in the Baking Industry. Baked prod ucts Clas sic Ap ple Pec tins prove their in dis - pens able char ac ter is tics es pe cial ly in baked prod ucts. They show their true worth most of all in bak ing stable fruit prep ar a tions. Wheth er in dough nut fillings, on pies, in gin ger bread, on yeast dough or bis cuits, in Dan ish or puff pas try – it is large ly ow ing to pec tin that per fect pro cess ing can be guar an teed. Cen tre fill ings, which are most ly sup plied in large- size con tain ers for large- scale produc tion, must show a smooth pump - able, pas ty con sis ten cy and pro blemfree me ter ing. Me chan i cal stress ing, as e.g. is some - times gen er at ed dur ing fill ing, must not have a neg a tive ef fect on the gel struc - ture. Fur ther more, a high melt ing tem - per a ture and good stabil ity of shape dur ing bak ing is of high est im por tance to pre vent def or ma tion and leak age of the fruit fill ing. The baked prod uct will be of de li cious ap pear ance and will keep its typ i cal fruit fla vour. Cake glaz ings Cake glaz ings or “nap page” pre vents fruits from dry ing out and provides cakes and bis cuits with a glossy sur face. The tex tu ral re quire ments for these prod ucts are ex treme ly de mand ing and may be spe cif i cal ly de signed for this ap pli ca tion by us ing stan dard ized Amid Pec tins.
Baked Products 1. Baking Stable Fruit Preparations TypeofPectin DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars Properties Application +Composition ClassicAB401 59-64 % 150° +/- 5°USA-Sag. Apple Pectin, • baking stable fruit const. breaking strength baking stable, preparations E 440 gelled texture (TSS ≥ 60 %, pH 2.9-3.2) ClassicAB901 35 - 42 % – const. calcium sensitivity Apple Pectin, • baking stable fruit const. breaking strength very high baking stability preparations E 440 pasty, smooth texture (TSS 40-72%, pH 3.0-3.8) ClassicAB902 36 - 44 % – const. calcium sensitivity Apple Pectin, • baking stable fruit const. breaking strength baking stable, pasty, preparations E 440, E 341 pumpable texture (TSS 50-72%, pH 2.8-3.8) ClassicAB908 31-37% – const. calcium sensitivity Apple Pectin, • baking stable fruit const. breaking strength very high baking stability preparations E 440 smooth, pasty texture (TSS 50-80%, pH 3.0-3.8) 2. Fruit Fillings ClassicAB902 36 - 44 % – const. calcium sensitivity Apple Pectin, • fruit fillings for baked const. breaking strength pumpable, reversible products E 440, E 341 (TSS 40-72%, pH 3.0-3.8) ClassicAB903 37 - 44 % – const. calcium sensitivity Apple Pectin, • fruit fillings for baked const. breaking strength pumpable, reversible, products E 440, E 331, E 341 smooth texture (TSS 40-72%, pH 3.0-3.8) 3. Cake Glazings (Nappage) AmidCB025 23 -28 % 22 -25% const. calcium reactivity amidated Citrus Pectin • nappage concentrate to const. gelling strength high calcium reactivity dilute with 20 - 70% water E 440 (TSS 62 - 67%, pH 3.2 - 3.8) • ready to use spray nappage (TSS 40 - 45 %, pH 3.3-3.8) AmidCB020-A 27-32 % 18-23% const. calcium reactivity amidated Citrus Pectin • classic nappage const. gelling behaviour with buffer substance (dilutable with 0-30 % water) E 440, E 333, E 425 (TSS 62- 67 %, pH 3.3-3.8) AmidCB005-A 30-36 % 4-8% const. calcium reactivity amidated Citrus Pectin • cake glazing for const. gelling behaviour with buffer substance cold use const. flowability (TSS 60 - 65%, pH 3.1 - 3.7) E 440, E 450, E 452 DE° = degree of esterification / DA° = degree of amidation 25
Page 1 and 2: The Specialists for Pectin
Page 3 and 4: The Specialists for Pectin - A Prod
Page 5 and 6: Natural Food Addi tives are absolut
Page 7 and 8: Aside from Clas sic Pec tins, we al
Page 9 and 10: Standardized pectin quality guarant
Page 11 and 12: Certified Product Quality. The re l
Page 13 and 14: Wherever you are - we are close to
Page 15 and 16: Gelling Mechanism of High and Low E
Page 17 and 18: Solubility/Dispersibility and Incor
Page 19 and 20: Com bi Pec tins: Com bi Pec tins wi
Page 21 and 22: Jams, Marmalades, Jellies and Fruit
Page 23: 2. Jams, Marmalades, Jellies and Fr
Page 27 and 28: Confectionery Articles Fruit Jellie
Page 29 and 30: Dairy Products 1. Fruit Preparation
Page 31 and 32: Delicatessen H&F Pectins and their
Page 33 and 34: Pharmaceuticals, Cosmetics and Non-
Page 35: Corporate Group Herbstreith & Fox K

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