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Application Bulletin: Pastry Cook Jams with HM Pectin and Citrus Fibre

Commercial and technical advantages of using VIDOPECTINE HM Pectin and VIDOFIBRES CF 1525 C instead of LM pectin.

Improvement of Stability, Texture and Pumpability.

Pastry cook jams and fillings (with total soluble solids contents being usually in the range of 65% – 72%) often only need limited, if at all, bake stability. They are generally used after baking as injection jam or filling for sponge rolls etc. However, they mustn’t be too firmly gelled and easy to pump and spread. And their texture and viscosity should not change much during pumping. Only rarely they are baked together with the pastry either by artisan bakeries where there is close supervision of the baking process possible or industrially, in products baked at lower temperatures or only for a very short time, or where the filling is not directly exposed to the heat but insulated by the dough.

Pastry cook jams / baking stable jams made with dedicated bake stable LM pectins need quite a high pectin dosage of 0.8 – 1.0% and some fibrous fruit pulp (e.g. apple pulp) to help the bake stability. With raspberry or strawberry pulp alone, they might be sufficiently pumpable and do not lose much viscosity due to their good reversibility provided by the LM pectin, but they are only very limited bake stable. They are also an expensive solution.

Here VIDOFIBRES CF 1525 C Citrus Fibre can replace the apple pulp, increase the bake stability and improve the texture because it is rich in soluble fibre, mainly high methyl ester pectin. This pectin remains functional and gels at high solids (≥ 58 °Brix) and low pH (≤ 3.3). It also allows for reducing the pectin dosage.

VIDOFIBRES CF 1525 C also allows for the use of HM pectin, and in significantly lower dosages than LM pectin.