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News Archive
Friday 09. of February 2018
H&F – special pectins for innovative confectionery
H&F special pectins make it possible to produce confectionery with innovative textures like vegan marshmallows and as well firm-elastic fruit gummies and enable the use of flavours such as vanilla, chocolate or caramel. The...
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Friday 06. of October 2017
Das Texturprinzip aus der Frucht – voller Genuss für Getränke ohne Zuckerzusatz (Kopie 1)
Der Zuckergehalt von fruchtigen Getränken sorgt nicht nur für süßen Geschmack, sondern beeinflusst auch den multisensorischen Gesamteindruck. Wenn man den Zucker reduziert oder entfernt, verändert sich die Organoleptik insgesamt....
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Wednesday 02. of August 2017
H&F pectins for yoghurt fruit preparations with low sugar content
To enable the fruit preparations to be used in mass production, the product is stabilised to achieve specific rheological properties. Pectin is primarily used to ensure that fruit pieces are distributed evenly throughout the...
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Monday 18. of January 2016
Herbstreith & Fox Corporate Group
Figures - Facts - Insights
Together with its subsidiaries, the Corporate Group Herbstreith & Fox offers a highly customized product range in the fields of pectins, dietary fibres, sweeteners from fruits and animal nutrition. ...
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Thursday 17. of December 2015
H&F-Pektine für eine optimale Fruchtverteilung
Bei der industriellen Herstellung von Konfitüren und anderen Fruchtaufstrichen mit ganzer oder stückiger Frucht spielt die Fruchterhaltung eine wesentliche Rolle, aber auch die gleichmäßige Verteilung der Fruchtstücke....
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Thursday 17. of December 2015
25 Years Herbstreith & Fox GmbH, Werder/Havel (Brandenburg)
The H&F subsidiary located in Brandenburg could look back on its 25 years existence on 1 July 2015. Taking over the pectin factory in Werder/Havel in 1990, the year of the German reunification, Herbstreith & Fox took an...
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Tuesday 18. of August 2015
Brilliance for Desserts: H&F Pectins in Cold Glazes
A cold glaze or cold-application glaze is a ready-to-use gel preparation that is typically used for mirror glazes on cakes. It is used primarily in circumstances where the utilisation of hot glazes is not appropriate, i. e....
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Wednesday 01. of April 2015
Baking Test for Fruit Preparations and other Bakery Fillings
This film shows how the baking stability of fruit preparations can be evaluated. The baking test is essential for the standardisation of Herbstreith & Fox pectins for baking-stable fruit preparations and for the development...
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Monday 02. of March 2015
Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 1: Viscosity
The knowledge, application and interpretation of suitable practice-oriented rheological measuring methods for the characterisation of pectins in different application areas complement the sensory assessment and texture...
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Monday 05. of January 2015
Bestimmung der Bruchfestigkeit von Gelen mit dem Herbstreith-Pektinometer Mark IV (Kopie 1)
Mit dem Herbstreith-Pektinometer wird die Bruchfestigkeit von Gelen gemessen. Sie ist ein wichtiger Messwert für ihre Beurteilung.
Zum Anwendungsfilm
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