The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
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26<br />
Our Clas sic and<br />
In stant Pec tins pro -<br />
mote un in ter rupt ed<br />
pro cess ing.<br />
H&F <strong>Pectin</strong>s<br />
and their Use in the<br />
Confectionery<br />
Industry.<br />
Sweets<br />
Pro duc ers and con su mers of con fection<br />
ery ar ti cles have a very clear idea as<br />
to what fruit jel lies and jel ly fill ings should<br />
taste like. Pec tins pro vide the ap peal ing,<br />
elas tic struc ture and en hance<br />
nat u ral ly the fruit in her ent fla -<br />
vour and al low a smooth, bril -<br />
liant cut.<br />
<strong>The</strong> con fec tion ery in dus try,<br />
more over, great ly ap pre ciates<br />
the good sol u bil ity and the accu rate set -<br />
ting tem per a ture as well as set ting time<br />
of pec tins. Clas sic Pec tins are stan dard -<br />
ized to a con stant gell ing be ha vi our, dis -<br />
solve rap id ly, are heat stable and thus<br />
pro mote un in ter rupt ed pro cess -<br />
ing.<br />
Pec tins have a great ap pli ca tion<br />
po ten tial in the con fec tion ery field:<br />
fruit jellies, fruit gums, gum products<br />
with and without gelatine,<br />
del i cate fruit rolls, tas ty des sert<br />
top pings, ten der fill ings <strong>for</strong> choc<br />
o lates and high boil ings, jel lies<br />
in dom i no gin ger bread, de li cious<br />
coat ing, aerated products, jelly<br />
layers <strong>for</strong> bakery products.<br />
Special pectins are used in combination<br />
with gelatine to increase the melting temperature.