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Nappage/Cake glaze and spray glaze
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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
C o n t e n t
Pectins in nappage/cake 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 tech-
nological and quality requirements for nappage
and spray glaze are extremely stringent. the
targeted use of “amid” pectins, which are spe-
cifically standardised for nappage applications,
makes it easy to manage the required techno-
logical properties.
nappage /Cake glaze
and spray glaze
Pectins in nappage/cake and spray glaze
as a rule, a distinction is drawn between the fol-
lowing types of nappage due to the various pro-
cessing options and application technologies:
• Classic nappage
in a ts range of > 55%, they are available as
semi-finished nappages (60 – 65% tss). Be-
fore application, they are diluted with no more
than 10% water, heated to approximately
90°C so that they melt and applied to the pro-
duct 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.
• 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 pro-
duct. these kinds of specific textures are
achieved by means of special amid pectins.
fig. 1: Brush application
fig. 2: Spray application
nappage
types
nappage
requirements
the requirements for spray glazes are even hig-
her due to the fact that they are processed with
spraying machines. it is particularly important
that the gel particles in the semi-finished pro-
duct 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.
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 ap-
plication, a gelling temperature of around 60°C
ensures optimum flexibility during processing.
once the nappage has been applied to the pro-
duct, 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.
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Pectins in nappage/cake and spray glaze
the semi-finished products of classic and con-
centrated nappages can be filled either hot or
cold. When they are filled hot, the semi-finished
product forms a firm, cuttable texture, which be-
comes creamy when stirred. Hot filling is only
possible in smaller containers, as, when larger
containers are used, there is a risk that the pro-
duct will be damaged as a result of the long
cooling period.
When the nappages are filled cold, they are
cooled with constant shear over a defined tem-
perature 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.
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 nap-
page concentrates that have been filled cold. in
order to adjust the respective soluble solids, the
required amount of water is added to the nap-
page concentrate while constantly stirring.
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 guar-
anteeing faultless processing with the spraying
machine.
ManufaCturing proCess
fig. 4: Dilutable nappage concentratefig. 3: Ready-to-use spray glaze
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seleCted
recipes
Classic nappage
with H&F pectin Amid CB 020-A
the less reactive pectin amid CB 020-a is suit-
able for use in nappages that should not be di-
luted 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
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. 1030g
output: approx. 1000g
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 con-
tainer size.
recommendation for use:
use undiluted or with no more than 10%
water and heat to boiling point.
Pectins in nappage/cake and spray glaze
Nappage concentrate
with H&F pectin Amid CB 025-A
this nappage concentrate equates to the mo-
dern 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 re-
quired 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.
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. 1030g
output: approx. 1000g
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 con-
tainer size.
recommendation for use:
add 20 – 70% water and heat to boiling point.
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 de-
gree 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: 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. 1020g
output: approx. 1000g
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 210g 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 .
Pectins in nappage/cake and spray glaze
Cold-use cake glaze
with H&F pectin Amid CB 025-G
Cold-use cake glaze manufactured using the un-
buffered 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 de-
velopment of a yield stress can be adjusted by
means of the pH-value and adding calcium du-
ring 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 influen-
ced 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 re-
sult that there is a possibility of gelation on the
end product.
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. 1000g
output: approx. 1000g
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.
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Dies ist nur Blindtext und dient der grafi-
schen Darstellung eines fiktiven Textes.
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 par-
ticularly well suited to application on tempera-
ture-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 re-
mains on the pastry and protects it against dry-
ing out while also giving it an appealing shine.
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
input: approx. 1020g
output: approx. 1000g
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.
Pectins in nappage/cake and spray glaze
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H&f aMid peCtins
for nappage
H&f offers various citrus amid pectins for manu-
facturing nappage. specially developed pectins
are already standardised to the specific require-
ments 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 typede°
[%]
a°
[%]
standardisation with
neutral sugars +
composition
Characteristics +
propertiesmain applications
amid CB 025-g 20 – 35 22 – 25 constant gelling strengthe 440
amidated citrus pectin withbuffer salts,
very 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
amid CB 025-a 23 – 28 22 – 25 constant calcium reactivity,constant gelling behavioure 440, e 452, e 330
amidated citrus pectin withbuffer salts,high calcium reactivity
• nappage concentrate for dilutionwith 20 – 70 % watertss 62 – 67 %, pH 3.2 – 3.8
amid CB 020-a 27 – 32 18 – 23 constant calcium reactivity,const. gelling behavioure 440, e 333, e 452
amidated citrus pectin withbuffer 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 behavioure 440, e 450, e 452
amidated citrus pectin withbuffer salts,low calcium reactivity
• cold-use cake glazetss 60 – 65 %, pH 3.4 – 3.8
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
[email protected] · www.herbstreith-fox.de 2. E
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