Baked Products
BROCHURE
Glazes and Spray-Glazes
The new issue of the brochure Glazes and Spray Glazes shows their different application areas. Whether used as spray glaze or simply applied by a brush – the demands made on this product are very high as nappage and also spray glaze are supposed to protect the pastries (with fruit layer) against drying up and discolouring as well as to achieve the desired surface gloss.
Furthermore different kinds of nappage and their manufacturing process are listed.
BROCHURE
Fruit Preparations for Baked Products
Brochure especially for applications in baking stable fruit preparations and fruit fillings for baked products. With chemical composition and gelling behaviour of pectins. With information on firmness, texture, baking stability and surface gloss. Production technology and schematic charts on the impact of major parameters.
TECHNICAL APPLICATION INFORMATION
Fruit Preparation for the Production of Whipped Fruit Cream
Delicacies which are filled with whipped cream are well suited for all occasions and opportunities: If festive coffee table, just meeting with friends or dainty in between. Cream gateaus, filled omelettes and cream puffs provide highest...
TECHNICAL APPLICATION INFORMATION
Gelling Properties of High Methylester H&F Classic Apple Pectins and Classic Citrus Pectins
In the production of jams, jellies, fruit spreads and confectio- nery, both high methylester Classic Apple Pectins and high methylester Classic Citrus Pectins are used successfully for a long time. ...
TECHNICAL APPLICATION INFORMATION
Herbstreith-Pektinometer Mark IV
The Herbstreith Pektinometer Mark IV is a further development of the Herbstreith Pektinometer Mark III which has already been established since more than fifteen years. It is used for the determination of breaking strength ...
English | German (Adobe Acrobat PDF 0.7 MB)
TECHNICAL APPLICATION INFORMATION
Pectin prolongs the Fresh-Keeping of Bread-Rolls and Dough
In the past the buying patterns of consumers for freshly baked products have changed. The demand to eat freshly baked bread-rolls for breakfast every day of the week – even on a Sunday – expresses that pattern. ...
TECHNICAL APPLICATION INFORMATION
Influence of Calcium Concentration on Texture and Baking Stability of Baking Stable Fruit Preparations
The baking stability of a fruit preparation depends on its melting temperature which can be specifically influenced by the calcium concentration in the fruit preparation. Low-methoxyl pectins do not only gel according to ...
English | German (Adobe Acrobat PDF 0.4 MB)
TECHNICAL APPLICATION INFORMATION
Pectin Classic AB 702 – A multi-purpose Apple Pectin for Fruit Preparations
Having a vast number of pectin types it is not always easy to select the suitable pectin for an application. With Pectin Classic AB 702 we developed a multi-purpose yet extremely functional pectin. It is a low methoxyl pectin ...
TECHNICAL APPLICATION INFORMATION
Techniques for the Addition of Pectin into the Product
One of the most important steps of the industrial processing of pectin is its addition into the respective product batch. As pectin is normally added in small doses an optimal solution process is essential. The most common and best method for ...
