Vegan Raspberry Macaron
Welcome to our recipe blog, where haute cuisine and innovation are our passion. On this occasion, we want to share with you a delicious…
Formato
500g
Formato
12,5k
High methoxyl (HM) pectin with retardant salts.
Mix the pectin with the sugar. Incorporate to the pulp with strong agitation, bring to boiling point and add the acid. Recommended activation temperature: 90 °C. Gelling temperature: 25-70 °C (depending on pH and amount of sugar).
This specific type of pectin has a low setting temperature compared to standard pectin and therefore offers significant advantages in confectionery handling and production. It is a gelling agent in an acid medium and with high sugar content: TSS > 55%, pH = 3.1 – 3.8. Particularly suitable for the manufacture of confectionery products with or without pulp, at a dosage of 1-2%.
High
Hot
Thermo-irreversible
Liquids
Ideal for the preparation of a variety of products with firm and stable textures; such as jelly beans as they maintain a soft but firm consistency. Also in the preparation of fruit pastes, where it helps to concentrate the flavor of the fruit and provides a structure that is easily cut into small cubes or strips. Other elaborations would be: production of jams and bakable fillings.
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