Ingredients
Yield Recipe
Raspberry glaze with LM pectin
580
g
water
150
g
raspberry purée, frozen
120
g
glucose syrup
120
g
sugar
28
g
LM pectin (nappage)
Lemon glaze with LM pectin
580
g
water
150
g
lemon juice, fresh
120
g
glucose syrup
120
g
sugar
28
g
LM pectin (nappage)
Production
1
Ingredients
For sweet glazes, use water, fruit juice or fruit purée, sugar and LM pectin.
The sugar content can be varied:
- Lower sugar content (less dry matter) still allows the pectin to gel.
- Higher sugar content improves water retention and prolongs the shine of the finished product.
2
Basic method
- Mix the sugar with the LM pectin dry.
- Heat water and fruit juice or purée together with the glucose syrup.
- Gradually sprinkle in the sugar-pectin mixture while stirring.
- Bring the mixture to a boil while stirring constantly.
- Boil briefly until the pectin is fully activated.
- Cool slightly to the desired consistency, or use immediately.
3
Usage
Warm the glaze to approx. 40–60°C before application. Products can be either poured over or brushed evenly onto the surface.
4
Notes
If no fruit (juice or purée) is used, add acid (e.g. citric acid) to ensure proper gelling of the pectin.
The firmness of the glaze can be adjusted depending on the application, for softer or firmer results.
Evaluation