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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


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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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.


Nappage concentrate


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.


product: Nappage concentrate


12 g pectin (= 1.2%)


200 g glucose syrup


13% maltotriose)

330 g Water





tss: approx. 65%


manufacturing:


sucrose.




dissolved.



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.


product: spray glaze

pectin: amid CB 025-g

8 g pectin (= 0.8%)


190 g glucose syrup


13% maltotriose)

540 g Water

1.7 g tri potassium citrate x H2o

0.2 g tri calcium dicitrate x 4 H2o





tss: approx. 44%


manufacturing:


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.


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 .


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.


product: Cold-use cake glaze

pectin: amid CB 025-g

80 g pectin solution 5% (= 0.4%)

800 g glucose sirup


13% maltotriose)

120 g demineralised water

0 – 0.3 g Calcium chloride x 2 H2o

0.5 – 2.0 ml Citric acid solution 50%,




tss: approx. 65%


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.


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Dies ist nur Blindtext und dient der grafi-

schen Darstellung eines fiktiven Textes.

Cold-use cake glaze


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.


product: Cold-use cake glaze


9 g pectin (= 0.9%)


250 g glucose syrup


13% maltotriose)

320 g demineralisiertes water

0.5 – 2.0 ml Citric acid solution 50%,




tss: approx. 65%


manufacturing:


sucrose.




dissolved.





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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

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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