| For coating, creaming and lining. Fiber type carbohydrate. It is extracted from citrus fruits or apples, combined with dextrose for dispersing, salts for slow gelling and calcium that improves the process. 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: Gel at 25 degrees Brix, it is recommended to raise it to improve results. Optimum conditions are between pH 3.5-3.7.
- It is thermo-reversible. Withstands freezing and thawing processes well.
- Dosage to obtain gelled products: 10-20 gr./Kg. of fruit.
PËCTIN LM NAPPAGE – RECIPES
COATED BASE OF APRICOT
150 g Apricot purée
200 g Water
1 g Töufood Citrïc
10 g Töufood Pëctin LM Nappage
50 g Sugar
450 g Sugar
180 g Glucose
Mix the Pëctin LM Nappage with the 50 g sugar.
Heat the fruit purée with the water and the Citrïc,
stirring vigorously. Gently add the mixture of
Pëctin LM Nappage and bring to the boil. Add the
sugar and the y glucose syrup. Boil to 64-67 ºBx.
EXOTIC GLAZE
250 g Water
3 g Orange and lemon zest
¼ Vanilla stick
100 g Sugar
10 g Töufood Pëctin LM Nappage
10 g Lemon juice
Heat the water, the citric peels and the vanilla at
45 ºC. Add the sugar with the Pëctin LM Nappage
and boil for 3 minutes. Remove from heat and add
the lemon juice. Keep cool.
COLD NEUTRAL GLAZE
242 g Water
489 g Glucose
256 g Sugar
6 g Töufood Pëctin LM Nappage
5 g Töufood Citrïc
5 g Water
Mix half of the sugar with the Pëctin LM Nappage.
Heat the water up to 40 ºC and, then, sprinkle the
mixture of sugar and Pëctin LM Nappage, while
beating. When reaching 60 ºC, add the rest of the
sugar. Then, add the glucose and bring to boil.
Remove from heat and add the Citrïc solution. Mix
thoroughly. Cover with cling film and leave to rest
for 24 hours. | 
