Read more - Herbstreith & Fox
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BAking stABle fruit PrePArAtions<br />
due to the low product viscosity during the<br />
whole production process, baking stable fruit<br />
preparations manufactured with Pectin Amid<br />
<strong>Herbstreith</strong> & <strong>Fox</strong> KG Recipe<br />
Baking Stable Fruit Preparation<br />
recipe<br />
12 g pectin (= 1.2%)<br />
350 g apple pulp<br />
490 g sucrose, crystalline<br />
150 g glucose syrup<br />
50 g water<br />
1.5 g trisodium citrate x 2H 2o<br />
0.4 g tricalcium dicitrate x 4H 2o<br />
x ml citric acid solution 50%<br />
to adjust the pH-value<br />
input weight: approx. 1050g<br />
output weight: approx. 1000g<br />
tss: approx. 65%<br />
pH-value: approx. 3.5 – 3.6<br />
injectABle fruit fillings<br />
due to their shear thinning behaviour injectable<br />
fruit fillings manufactured with Pectin Amid<br />
Injectable Fruit Preparation<br />
recipe<br />
6 g pectin (= 0.6%)<br />
300 g strawberry pulp<br />
340 g sucrose, crystalline<br />
430 g glucose syrup<br />
1.5 g trisodium citrate x 2H 2o<br />
0.4 g tricalcium dicitrate x 4H 2o<br />
x ml citric acid solution 50%<br />
to adjust the pH-value<br />
input weight: approx. 1080g<br />
output weight: approx. 1000g<br />
tss: approx. 72%<br />
pH-value: approx. 3.4 – 3.6<br />
AB 005 are very well to process. the products<br />
are characterized by a creamy-pasty texture<br />
with excellent baking stability.<br />
manufacture<br />
A mix pectin, sodium citrate and calcium<br />
citrate with approx. 100g sucrose (from<br />
total sugar amount).<br />
B stir in mixture “A“ into fruit and water and<br />
let boil until the pectin has completely dissolved.<br />
c Add remaining sucrose and glucose syrup<br />
and let boil until final soluble solids are<br />
reached.<br />
d Add citric acid solution to adjust the pHvalue.<br />
e filling temperature approx. 40°c.<br />
AB 005 can be injected very well into pastry.<br />
the fruit fillings have a fine, creamy up to<br />
smooth texture with high ther<strong>more</strong>versibility.<br />
<strong>Herbstreith</strong> & <strong>Fox</strong> KG Recipe<br />
manufacture<br />
A mix pectin, sodium citrate and calcium<br />
citrate with approx. 100g sucrose (from<br />
total sugar amount).<br />
B stir in mixture “A“ into fruit and let boil<br />
until the pectin has completely dissolved.<br />
c Add remaining sucrose and glucose syrup<br />
and let boil until final soluble solids are<br />
reached.<br />
d Add citric acid solution to adjust the pHvalue.<br />
e filling temperature approx. 60 – 65°c.<br />
herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany<br />
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de<br />
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