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. Pëctina HM Basic Known as Medium rapid set, it is used for jams, gelees and ovenable fillings.
Pëctin HM Yellow Known as Amarilla or jaune, it is used in highly acidic conditions for pâtes a fruit, jelly beans.
Dose: 10-20 g/kg.
Dose: 10-20 g/kg.
Pëctin LM Low Sugar It forms a gel with a low amount of sugar. To make low-sugar jams and pâtes de fruit.
Pëctin LM Lactic Known as X58, it is useful with calcium-rich or dairy products for frostings, creams, and gels.
Dose: 10-20 g/kg.
Dose: 10-20 g/kg.
Type HM
LM
Pëctin LM Nappage Known as NH, it is used to prepare low-sugar neutral and gelled icings.
Dose: 10-20 g/kg.
Pectin
Jam
Pâte de fruit
Basic
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Yellow
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Low Sugar
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Lactic
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Nappage
Glazing
Baked
Cremaux