-
Grocery
-
Pastry
-
Baking
-
Kitchen
-
Cuisine
-
Shop by Category
WHAT IS PECTIN?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.
Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).
Mainly used at less than 1%,
Dosage: 10 to 12 grams per kg
Dose:
Soft nappage: 0,5-1%
Hard nappage: 1,5-2%
Custards: 1,5-2%
Dose: Jams: 0,5-1%
Jellys and creamies: 1-1,5%
Properties:Amidated Low Methoxyl (LM) pectin.
Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.
Application:Dairy products and fruits rich in calcium.
Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.
Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3%
Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Comments will be approved before showing up.
Explore the versatile world of citrus fiber, a game-changing natural ingredient for modern baking and pastry. This article delves into how citrus fiber acts as an effective clean-label stabilizer and thickener, enhancing moisture retention, improving texture in custards and sauces, and preventing ice crystal formation in frozen desserts. Unlock the secrets to healthier, more stable, and delicious culinary creations with this plant-based powerhouse.
Agar Agar vs Gelatin: Which Gelling Agent Should You Choose? Learn the key differences between plant-based Agar Agar and animal-derived Gelatin. From setting temperatures to achieving the perfect texture, this guide helps you master the art of gelling in your pastry creations.
