Nappage/Cake glaze and spray glaze

Nappage/Cake glaze and spray glaze

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C o n t e n t N a p pa g e / C a k e g l a z e a N d s p r ay g l a z e 4 N a p pa g e t y p e s 5 N a p pa g e r e q u i r e m e N t s 6 m a N u fa C t u r i N g p r o C e s s 7 s e l e C t e d r e C i p e s 8 Classic nappage with H&f pectin amid CB 020-a 8 Nappage concentrate with H&f pectin amid CB 025-a 9 ready-to-use spray glaze with H&f pectin amid CB 025-g 10 Cold-use cake glaze with H&f pectin amid CB 025-g 11 Cold-use cake glaze with H&f pectin amid CB 005-a 13 H & f a m i d p e C t i N s f o r N a p pa g e 14 3 Pectins in nappage/cake and spray glaze

nappage /Cake glaze and spray glaze Nappage and spray glaze are gel preparations, which are usually applied hot to the surface of cakes and pastries that are already baked and usually topped with fruit or a fruit preparation. the resulting gel layer protects the pastries from drying out, prevents discolouring of the fruit and provides the desired glossy surface for the cakes or pastries. in order to achieve an even gel layer with a beautiful shine on the prepared pastry, the technological and quality requirements for nappage and spray glaze are extremely stringent. the targeted use of amid pectins, which are specifically standardised for nappage applications, makes it easy to manage the required technological properties.

nappage types as a rule, a distinction is drawn between the following types of nappage due to the various processing options and application technologies: Classic nappage in a ts range of > 55%, they are available as semi-finished nappages (60 65% tss). Before application, they are diluted with no more than 10 % water, heated to approximately 90 C so that they melt and applied to the product with a brush. Nappage concentrates available as semi-finished products in paste form or firm gel form. prior to further proces sing, they are diluted with 20 70 % water, heated to approximately 90 C so that they melt and then applied hot to the product with a brush. fig. 1: Brush application Ready-to-use spray glazes available as semi-finished products in liquid form. they are heated to 80 90 C using a heatable spraying device and then sprayed onto the product. Cold-use cake glaze Cold-use cake glaze has a shear-reversible texture and can be applied cold to the product. these kinds of specific textures are achieved by means of special amid pectins. fig. 2: Spray application Pectins in nappage/cake and spray glaze

nappage requirements a nappage on cakes or pastries should have a surface that is as smooth, shiny and transparent as possible with an evenly thick gel layer over the whole of the product. this requires reliable, simple processing and optimum gelling of the nappage on the product. the thermo-reversible gel structure formed by amid pectins allows for complete melting of the semi-finished product. for the subsequent application, a gelling temperature of around 60 C ensures optimum flexibility during processing. once the nappage has been applied to the product, the rapid gelling prevents it from running off the fruit or dissolving due to the moisture from the fruit, which would adversely affect both the appearance and the quality of the finished product. the requirements for spray glazes are even higher due to the fact that they are processed with spraying machines. it is particularly important that the gel particles in the semi-finished product are as small as possible and of the same size in order to ensure consistent melting in the spraying machine and to prevent the spray nozzle from being blocked by gel particles that are not completely melted. in addition, low viscosity during spraying results in a thin layer of nappage on the pastry. With amid pectins from Herbstreith & fox and a suitable application technology, the various types of nappage can be manufactured easily and with a high degree of production reliability. 6

ManufaCturing process the semi-finished products of classic and concentrated nappages can be filled either hot or cold. When they are filled hot, the semi-finished product forms a firm, cuttable texture, which becomes creamy when stirred. Hot filling is only possible in smaller containers, as, when larger containers are used, there is a risk that the product will be damaged as a result of the long cooling period. this process is often performed under vacuum to reduce the risk of unwanted air entering the viscous semi-finished product. spray glazes are manufactured based on nappage concentrates that have been filled cold. in order to adjust the respective soluble solids, the required amount of water is added to the nappage concentrate while constantly stirring. When the nappages are filled cold, they are cooled with constant shear over a defined temperature range. in industrial manufacturing, for example, a scraped surface heat exchanger is used for this purpose; during the cooling phase, its scraper is situated close to the barrel wall to ensure that the semi-finished product achieves uniform and very fine pre-gelation. the aim is to ensure that the viscosity of the spray glaze is as low as possible and the gel particles are as small as possible, thereby guaranteeing faultless processing with the spraying machine. 7 fig. 3: Ready-to-use spray glaze fig. 4: Dilutable nappage concentrate Pectins in nappage/cake and spray glaze

selected recipes Classic nappage with H&F pectin Amid CB 020-A the less reactive pectin amid CB 020-a is suitable for use in nappages that should not be diluted or should only be diluted a little. it results in a tolerant gelation in nappage with 55 65% tss. the pectin is completely buffered and does not generally require any further adjustment with buffer salts in a water hardness working range of 0 25 dh (0 45 th) or 0 180mg/l calcium ions. Herbstreith & Fox KG Recipe product: Classic nappage 8 pectin: amid CB 020-a 9 g pectin (= 0.9%) 480 g sucrose, crystalline 200 g glucose syrup (15% dextrose, 15% maltose, 13% maltotriose) 330 g Water 7 ml Citric acid solution 50%, to adjust the ph-value input: approx. 1030 g output: approx. 1000 g tss: approx. 65% ph-value: approx. 3.4 3.6 manufacturing: a mix the pectin with approx. 100g of the sucrose. B stir mixture a into the water and citric acid solution and bring to the boil while stirring until the pectin is completely dissolved. C add the remaining sugar and glucose syrup and cook to final soluble solids. d adjust the filling temperature to the container size. recommendation for use: use undiluted or with no more than 10% water and heat to boiling point.

Herbstreith & Fox KG Recipe product: Nappage concentrate pectin: amid CB 025-a 12 g pectin (= 1.2%) 480 g sucrose, crystalline 200 g glucose syrup (15% dextrose, 15% maltose, 13% maltotriose) 330 g Water 5 ml Citric acid solution 50%, to adjust the ph-value input: approx. 1030 g output: approx. 1000 g tss: approx. 65% ph-value: approx. 3.4 3.6 manufacturing: a mix the pectin with approx. 100g of the sucrose. B stir mixture a into the water and citric acid solution and bring to the boil while stirring until the pectin is completely dissolved. C add the remaining sugar and glucose syrup and cook to final soluble solids. d adjust the filling temperature to the container size. recommendation for use: add 20 70% water and heat to boiling point. Nappage concentrate with H&F pectin Amid CB 025-A this nappage concentrate equates to the modern nappage recipe for dilution with a variable quantity of water. the recipe is easy to adjust when using the buffered pectin amid CB 025-a. as a general rule, no additional buffer is required in a water hardness range of 0 25 dh (0 45 th) or 0 180mg of calcium ions/l. for dilutions of more than 70 % or higher levels of solidity, the pectin dosage can be increased. Pectins in nappage/cake and spray glaze

Herbstreith & Fox KG Recipe product: spray glaze pectin: amid CB 025-g 8 g pectin (= 0.8%) 280 g sucrose, crystalline 190 g glucose syrup (15% dextrose, 15% maltose, 13% maltotriose) 540 g Water 1.7 g tri potassium citrate x H2o 0.2 g tri calcium dicitrate x 4 H2o 7 ml Citric acid solution 50%, to adjust the ph-value input: approx. 1020 g output: approx. 1000 g tss: approx. 44% ph-value: approx. 3.4 3.6 manufacturing: a mix the pectin with approx. 100g of the sucrose. B stir mixture a into 210 g water, calcium citrate and citric acid solution and bring to the boil while stirring until the pectin is completely dissolved. C add the remaining sugar and glucose syrup and cook to approx. 65% tss (670g). d Cool to approx. 25 C while stirring. e add the remaining water (330g) in order to redilute. Ready-to-use spray glaze with H&F pectin Amid CB 025-G the nappage concentrate and the ready-to-use spray glaze can also be manufactured using the unbuffered pectin variant amid CB 025-g. in this instance, the product can be adjusted to the user s individual requirements with a high degree of precision. the gelling temperature and texture can be adjusted by varying the calcium dosage; the hardness of the water used must also be taken into account when adjusting the recipe.

Herbstreith & Fox KG Recipe product: Cold-use cake glaze pectin: amid CB 025-g 80 g pectin solution 5% (= 0.4%) 800 g glucose sirup (15% dextrose, 15% maltose, 13% maltotriose) 120 g demineralised water 0 0.3 g Calcium chloride x 2 H2o 0.5 2.0 ml Citric acid solution 50%, to adjust the ph-value input: approx. 1000 g output: approx. 1000 g tss: approx. 65% ph-value: approx. 3.4 4.2 manufacturing: a for instructions on how to manufacture the pectin solution, refer to technical application information. B mix the glucose syrup with the water, calcium chloride and citric acid solution and heat to approx. 90 C. C add the hot pectin solution and mix under a high shear force. d Cool to approx. 40 C while stirring. Cold-use cake glaze with H&F pectin Amid CB 025-G Cold-use cake glaze manufactured using the unbuffered pectin amid CB 025-g has a fine creamy, highly viscous texture with a short texture and yield stress. the flow properties as well as the development of a yield stress can be adjusted by means of the ph-value and adding calcium during application. low ph-values result in products with a low yield stress, while high ph-values increase the gel characteristics. the optimum application range is a ph-range of between 3.4 and 4.2. in addition, the flow properties can be influenced by changing the quantity of calcium added and the strength of the reaction with calcium ions contained in quark desserts, for example, can be controlled at the same time with the result that there is a possibility of gelation on the end product. 11 Pectins in nappage/cake and spray glaze

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Herbstreith & Fox KG Recipe product: Cold-use cake glaze pectin: amid CB 005-a 9 g pectin (= 0.9%) 440 g sucrose, crystalline 250 g glucose syrup (15% dextrose, 15% maltose, 13% maltotriose) 320 g demineralisiertes water 0.5 2.0 ml Citric acid solution 50%, to adjust the ph-value Dies ist nur Blindtext und dient der grafischen Darstellung eines fiktiven Textes. input: approx. 1020 g output: approx. 1000 g tss: approx. 65% ph-value: approx. 3.2 3.8 manufacturing: a mix the pectin with approx. 100g of the sucrose. B stir mixture a into the water and citric acid solution and bring to the boil while stirring until the pectin is completely dissolved. C add the remaining sugar and glucose syrup and cook to final soluble solids. d Cool to approx. 40 C while stirring. Cold-use cake glaze with H&F pectin Amid CB 005-A Cold-use cake glaze is a ready-to-use glaze, which is used at room temperature. it is particularly well suited to application on temperature-sensitive products such as cream, quark and ice reactions. the cake glaze, which is manufactured with the buffered pectin amid CB 005-a, has a viscous texture with a very pronounced yield stress. stirring converts the glaze to a pourable state so that it can be applied to the end product. thanks to its reversible texture, a thin layer remains on the pastry and protects it against drying out while also giving it an appealing shine. 13 Pectins in nappage/cake and spray glaze

H&f amid pectins for nappage H&f offers various citrus amid pectins for manufacturing nappage. specially developed pectins are already standardised to the specific requirements of the various types of nappage using buffer salts. to ensure efficient and fault-free use of these amid CB pectins, we offer technical application support in order to achieve the required product characteristics of the nappage they are used to manufacture. pectin type de [%] a [%] standardisation with neutral sugars + composition Characteristics + properties main applications amid CB 025-g 20 35 22 25 constant gelling strength e 440 amid CB 025-a 23 28 22 25 constant calcium reactivity, constant gelling behaviour e 440, e 452, e 330 amidated citrus pectin with buffer salts, very high calcium reactivity amidated citrus pectin with buffer salts, high calcium reactivity nappage for dilution with 30 100 % water tss 62 67 %, ph 3.2 3.8 Ready-to-use nappage tss 40 45 %, ph 3.3 3.8 cold-use cake glaze tss 60 65 %, ph 3.4 4.2 nappage concentrate for dilution with 20 70 % water tss 62 67 %, ph 3.2 3.8 amid CB 020-a 27 32 18 23 constant calcium reactivity, const. gelling behaviour e 440, e 333, e 452 amidated citrus pectin with buffer salts, high calcium reactivity classic nappage (dilutable with 0 10 % water) tss 62 67 %, ph 3.3 3.8 amid CB 005-a 30 36 4 8 constant calcium reactivity, constant gelling behaviour, constant flow behaviour e 440, e 450, e 452 amidated citrus pectin with buffer salts, low calcium reactivity cold-use cake glaze tss 60 65 %, ph 3.4 3.8 14

Pectins in nappage/cake and spray glaze

Corporate group Herbstreith & Fox KG Pektin-Fabriken turnstraße 37 75305 neuenbürg/württ. Germany Phone: +49 7082 7913-0 Fax: +49 7082 202 81 info@herbstreith-fox.de www.herbstreith-fox.de 2. Edition