» Deutsch

###TOP_SLIDER###

News

Tuesday 17. of September 2019
Less sugar, fuller fruity flavour

For fruit spreads, the trend is heading increasingly towards low sugar, a short ingredients list, andorganic certification, Full-bodied mouthfeel, full flavour and spreadable gelation with low syneresis are important criteria....

» more

Wednesday 17. of April 2019
Pektin in Kombination mit Stärke in Gummisüßwaren − Ein flexibles System für individuelle Texturen

Bei der Herstellung vegetarischer und veganer Gummisüßwaren ermöglicht die Kombination von H&F Pektin und Stärke die Erzeugung verschiedener Texturen mit optimierten Eigenschaften: reduzierte Klebrigkeit, gute Aromafreisetzung...

» more

Wednesday 17. of April 2019
Pectin combined with starch in gummy confectionery − A flexible system for individual textures

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavour as well as...

» more

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...

» more

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...

» more

Displaying results 1 to 5 out of 10

1

2

Next >

» Advanced Search

Less sugar, fuller fruity flavour

For fruit spreads, the trend is heading increasingly towards low sugar, a short...

more

» Brochures as PDF