Read more - Herbstreith & Fox

More documents

Recommendations

Info

BAking stABility Baking stable fruit preparations manufactured with Pectin Amid AB 005 are very easy to de - posit on pastry and show an excellent baking stability during the baking process. ProPerties of Pectin Amid AB 005 in injectABle fruit fillings Pectin Amid AB 005: thermoreversible fruit fillings with smooth texture fruit fillings manufactured with Pectin Amid AB 005 show a fine, creamy up to smooth texture. due to their shear thinning behaviour and the comparatively low viscosity these fruit fillings can be very well injected into pastry which is already baked. the sufficiently high yield stress of the thermoreversible products prevents the undesired spilling out of the pastry after injecti- on. fruit fillings with Pectin Amid AB 005 are stable during storage and retain their original texture for a long time. Baking stable chocolate preparation manufactured with Pectin Amid AB 005 injectable fruit filling manufactured with Pectin Amid AB 005 ProPerties of Pectin Amid AB 005 in BAking stA- Ble PrePArAtions WitH HigH Product-PH-VAlue compared with fruit based products, baking stable preparations in flavours such as caramel, vanilla or chocolate have a relatively high product-pH-value. With values of more than pH 5, these products are most often outside the traditional application area of pectins. With Pectin Amid AB 005 H&f managed to deve lop a new pectin which can be used success - fully just in such preparations without adding further hydrocolloids. With using Pectin Amid AB 005 it is possible to achieve well process - able products forming a smooth creamy and bright texture with excellent baking stability. herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de Pectin Amid AB 005: Baking stable chocolate preparation with smooth creamy texture 4
BAking stABle fruit PrePArAtions due to the low product viscosity during the whole production process, baking stable fruit preparations manufactured with Pectin Amid Herbstreith & Fox KG Recipe Baking Stable Fruit Preparation recipe 12 g pectin (= 1.2%) 350 g apple pulp 490 g sucrose, crystalline 150 g glucose syrup 50 g water 1.5 g trisodium citrate x 2H 2o 0.4 g tricalcium dicitrate x 4H 2o x ml citric acid solution 50% to adjust the pH-value input weight: approx. 1050g output weight: approx. 1000g tss: approx. 65% pH-value: approx. 3.5 – 3.6 injectABle fruit fillings due to their shear thinning behaviour injectable fruit fillings manufactured with Pectin Amid Injectable Fruit Preparation recipe 6 g pectin (= 0.6%) 300 g strawberry pulp 340 g sucrose, crystalline 430 g glucose syrup 1.5 g trisodium citrate x 2H 2o 0.4 g tricalcium dicitrate x 4H 2o x ml citric acid solution 50% to adjust the pH-value input weight: approx. 1080g output weight: approx. 1000g tss: approx. 72% pH-value: approx. 3.4 – 3.6 AB 005 are very well to process. the products are characterized by a creamy-pasty texture with excellent baking stability. manufacture A mix pectin, sodium citrate and calcium citrate with approx. 100g sucrose (from total sugar amount). B stir in mixture “A“ into fruit and water and let boil until the pectin has completely dissolved. c Add remaining sucrose and glucose syrup and let boil until final soluble solids are reached. d Add citric acid solution to adjust the pHvalue. e filling temperature approx. 40°c. AB 005 can be injected very well into pastry. the fruit fillings have a fine, creamy up to smooth texture with high thermoreversibility. Herbstreith & Fox KG Recipe manufacture A mix pectin, sodium citrate and calcium citrate with approx. 100g sucrose (from total sugar amount). B stir in mixture “A“ into fruit and let boil until the pectin has completely dissolved. c Add remaining sucrose and glucose syrup and let boil until final soluble solids are reached. d Add citric acid solution to adjust the pHvalue. e filling temperature approx. 60 – 65°c. herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de 5
Page 1 and 2: Technical applicaTion Pectin Amid A
Page 3: esults in an improved pumpability,

Read more - Herbstreith & Fox

Create successful ePaper yourself

Delete template?

Save as template?