TÖUFOOD PECTINS
What are they?
Pectin is a vegetable fiber used as a gelling agent, thickener and stabilizer widely used in confectionery to make gels, jams, jams, glazes and jelly beans.
How are they used?
To avoid the formation of lumps, mix 1 part of pectin with 5 of sugar and integrate into the liquid part in the form of rain. It is necessary to heat the preparation to 80-85ºC to activate the pectins.
Known as Medium rapid set, it is used for jams, gelees and ovenable fillings
Known as Amarilla or jaune, it is used in highly acidic conditions for pâtes a fruit, jelly beans.
Dose: 10-20 g/kg.
It forms a gel with a low amount of sugar. To make low-sugar jams and pâtes de fruit.
Known as X58, it is useful with calcium-rich or dairy products for frostings, creams, and gels.
Dose: 10-20 g/kg.
Known as NH, it is used to prepare low-sugar neutral and gelled icings.
Dose: 10-20 g/kg.
Dose: 10-20 g/kg.
Dose: 10-20 g/kg.
Pëctina HM Basic Pëctin HM Yellow Pëctin LM Low Sugar Pëctin LM Lactic Pëctin LM Nappage