Fruit fillings for soft pastries are more than an indulgent jam injected after baking. Indeed, the ability of fillings to stay in place and maintain overall pastry quality requires a stabiliser of close to heroic functionality.
Starch and pectin are two of the widely used stabilisers in pastry fillings. When it comes to ensuring the filling does not leach out into the pastry or draw moisture from it, both exhibit similar performance.
Or do they? Right now in our lab, our application specialists are running tests to determine whether pectin actually delivers better anti-migration stability than standard starch, keeping the fresh feel and look of soft pastries for longer.
These results will be available over the next month. But, whatever the outcome, the many proven advantages of pectin already make it a good choice for fruit fillings of superior quality.
Fillings made with pectin stand out for their flavour intensity, the enhanced flavour release securing the taste of real fruit and even providing opportunities to cut down on flavour addition. A shinier appearance and improved mouthfeel, with none of the unpleasant mouth coating typical of starch, add to the sensory appeal.
Easy pumpability is a must in industrial bakeries, along with the ability of fillings to regain their texture after pumping and injection. Pectin performs exceptionally on both counts, also protecting against syneresis during shelf life. High calcium tolerance makes it possible to alter the fruit type and content without compromising the uniformity of the gel.
Your brand image
Label-conscious consumers will appreciate the friendly pectin declaration on product packaging. Pectin’s natural, healthy image is another plus for your brand.
Watch this space. In 30 days’ time, we expect to attach yet another value-adding benefit to pectin.
The pectin we are using for the study is GRINDSTED® Pectin PRIME 139 from the DuPont™ Danisco range.