It is a fiber type carbohydrate. It is extracted from citrus fruits or apples combined with maltodextrin for dispersing and with salts for slow gelling. It is a gluten-free product and therefore suitable for coeliacs. Characteristics and applications: - Directions for use: Mix with sucrose or other carbohydrates and introduce into the liquid.
- Gelling conditions: high sugar content (above 50 or more Brix) and high acidity (below pH 3.7).
- It can withstand high temperatures (thermostable).
- Usual doses for gelled products: 10-20 gr./Kg. of fruit.
- Available in 600 gr. and 150 gr. packages.
PËCTIN HM YELLOW – RECIPES FRUIT PURÉE
1200 g Fruit purée 22 g Töufood Pëctin HM Yellow 84 g Sugar 840 g Sugar 18 g Glucose 84 g Invert sugar 12 g Töufood Citrïc Mix the purées and heat with the 84 g of saccharose and the Pëctin HM Yellow. Bring to the boil. Add the rest of the sugars at intervals, without interrupting the cooking process. Keep cooking to a minimum of 75 ºBx or 105 ºC, approximately. Stop cooking and add the Citrïc. Place in hot moulds and, once cooled, cover with some cling film. PEACH BOMBON
280 g Peach purée 20 g Sugar 5 g Töufood Pëctin HM Yellow 220 g Sugar 40 g Glucose 20 g Invert sugar 3 g Töufood Citrïc Mix the Pëctin HM Yellow with the 20 g of sugar. Add the peach purée and boil for 5 minutes. Add the sugar with the glucose syrup and the invert sugar, at intervals. Mix vigorously. Heat to 106 ºC. Add the Citrïc and mix. Pour the mixture into silicon moulds and reserve in the fridge. NUT PURÉE
7 g Töufood Pëctin HM Yellow 28 g Sugar 270 g Water 276 g Sugar 68 g Glucose 70 g Hazelnut purée 3 g Töufood Citrïc Heat the water to 40ºC. Add the Pëctin HM Yellow with the 28 g of sugar. Boil the mixture and add the rest of the sugar and the glucose. Heat to 107 ºC. Remove from heat add the hazelnut (or other nut type) purée and the Citrïc. Heat again and bring to the boil. Pour into hot moulds and, once cooled, cover with cling film. |