Clean label
Post bake strawberry filling
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Sugar, granulated
45.90
Strawberry, puree
34.00
Glucose syrup 42DE
17.00
Pectin
0.38
50% Citric acid solution
qs
Total
100
Preparation
1. Weigh dry ingredients (pectin, starch and 1/4 of sugar) and mix them well
2. Pre-heat strawberry puree to 50°C
3. Add dry ingredients to strawberry puree and heat to 95°C and hold for 10 minutes
4. Add the rest of the sugar and glucose syrup to thickened fruit base
5. Start to boil the filling to target brix (75° Brix)
6. Adjust pH to 3.5 with citric acid solution
7. Cool down to filling temperature between 50°C and 60°C and fill.
Ingredients
Sugar, Strawberries, Glucose Syrup, Corn Starch, Gelling Agent: Pectin, Acidity Regulator: Citric Acid
Supplier information
Pectin Classic AB 902 from Herbstreith and Fox
Customers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with the relevant local Regulations.