HOW TO GEL AND GLAZE

WITH PECTINS?
PECTINS

Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - sosa@sosa.cat
OUR TECHNICIANS

Óscar Albiñana Javier Guillén

Head of R&D and the Technical Pastry & Chocolate expert
Department Trained in pastry making, he mas-
Trained chef and pastry chef. ters each of its branches. In charge
Technical ingredients specialist. of the sweet elements.

CAT CAST ENG CAST FR ENG IT PORT

Eduard Azuaza Guillermo Corral Jean Sivieude

Technical consultant Technical consultant Technical consultant
Trained chef. Restaurant cuisine Chef and pastry chef with training Trained pastry chef.
and dessert specialist. in multiple disciplines. Chocolate and pastry specialist.

CAT CAST FR ENG RUM CAT CAST FR ENG IT CAST FR ENG DE

IT

OUR TECHNICIANS 1
HOW TO GEL AND GLAZE WITH PECTINS?

PECTIN JAUNE
High methoxyl pectin (HM) with retardant salts

Code Weight u/box

Dose: 1-2 %
VEGAN 38894 500 g 6u

PROPERTIES
This specific type of pectin has a low setting temperature compared to
standard pectin and therefore its has significant advantages in the handling
and production of confectionery. It is a gelling agent in an acidic environ-
ment and has a high level of sugar content: TSS > 55 %, pH = 3,1 - 3,8.

USE
Mix the pectin with sugar. Add the mixture to the pulp, stirring vigorously.
Bring to the boil and add the acid.

APPLICATION
Allergens
Specially indicated for the production of confectionery products with or No allergens
without the pulp, at a dose of 1-2 %.

REMARKS
Gelling occurs by adding acid in solution as the final stage after cooking.
Thermoirreversible.

ELABORATIONS
Gummy candies, pâte de fruit and bakery fillings.

Pectin Jaune is a slow, thermo-irreversible gelling

pectin. It gels in media with high brix and low pH.
Ideal for gelling fruits in molds.

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HOW TO GEL AND GLAZE WITH PECTINS?

NAPPAGE X58 PECTIN

Amidated low methoxyl (LMA) pectin with retardant salts and calcium

Dose: 1,3-1,5 % (gelled nappages) Code Weight u/box

VEGAN 1-1,3 % (custards and creamies) 38898 500 g 6u

PROPERTIES
It is a thickener and/or gelling agent (in the presence of calcium) specially indicated
for making glazes with a dose between 1 to 1.5 % depending on the formulation and
texture required.

USE
Mix with the sugar, bring to the boil.

APPLICATION
Dairy products and products rich in calcium.
Allergens
REMARKS No allergens
Thermo-reversible between 40 and 60 °C.

ELABORATIONS
Calcic or low in sugar glazes. Custards and creamy elaborations.

Nappage X58 pectin is ideal for glazes,

creams and non-acidic creams such as nuts
or chocolate. It forms a thermo-reversible
and freezable gelatin.

PECTINS 3
HOW TO GEL AND GLAZE WITH PECTINS?

FRUIT NH PECTIN
Amidated low methoxyl (LMA) pectin with salts and calcium

Dose: 0,5-1 % (Soft nappages) Code Weight u/box

VEGAN 1,5-2 % (Hard nappages / custards) 37850 500 g 6u

PROPERTIES
It is a thickener and/or gelling agent specially indicated for making glossy
gelling agents. With the fruit pulp with doses between 0,5-2 % depending on
the formulation and the texture required.

USE
Mix with the sugar, bring to the boil and add the acid.

APPLICATION
Suitable pH: 3,5-3,7. Minimum 40% of added sugar + acid.
Allergens
REMARKS Milk (traces)
Thermoreversible between 40 and 60 °C.

ELABORATIONS
Neutral acidic or fruit-based glazing, thermoreversible low sugar jellies.
Custards.

NH Pectin is very versatile. It allows us to make glazes

and acid glosses such as fruits. It is thermo-reversible
and freezable.

PECTINS 4
HOW TO GEL AND GLAZE WITH PECTINS?

MEDIUM RAPID SET PECTIN

High methoxyl pectin (HM) from citrus peel

Dose: 0,5-1 % (jams) Code Weight u/box

VEGAN 1-1,5 % (pâte de fruit) 38897 500 g 6u

PROPERTIES
It is a thickener and/or gelling agent (in the presence of sugar and acid) specially in-
dicated for making preserves, with doses between 0,5 a 1,5 % and a minimum 64 %
solids, depending on the formulation and texture required.

USE
Mix the pectin with sugar. Add the mixture into the pulp, stirring vigorously. Bring to
the boil and add the acid.

APPLICATION
Suitable pH: 3,1-3,5. Minimum 50% added sugar + acid. Allergens
No allergens
REMARKS
Thermoirreversible.

ELABORATIONS
Traditional jams, framed jellies and bakery fillings.

Medium Rapid Set pectin is a medium gelling pectin.

It gels in mediums with high brix and low pH.
It’s thermo-irreversible, ideal for the gelling
of cut fruits.

PECTINS 5
HOW TO GEL AND GLAZE WITH PECTINS?

DEVELOPED BASES

BASE 1 PÂTES DE FRUIT

BASE 2 COCOA OR CHOCOLATE GLAZES

BASE 3 FRUIT GLAZES

BASE 4 JAMS

PECTINS 6
HOW TO GEL AND GLAZE WITH PECTINS?

BASE 1 PÂTES DE FRUIT

STRAWBERRY PÂTE DE FRUIT

Strawberry pâte de fruit VEGAN

Code Ingredient Brand g % g/kg

Strawberry purée 750 49,02 490,20

34353 Sugar (1) Sosa 635 41,50 415,03

37305 Liquid glucose Sosa 40 2,61 26,14

34353 Sugar (2) Sosa 75 4,90 49,02

38894 Jaune pectin Sosa 18 1,18 11,76

37085 Citric acid Sosa 6 0,39 3,92

Water 6 0,39 3,92

For 1,5 kg Total 1530 1000

Mix the sugar (2) with the pectin and stir well. Heat up the fruit purée to 40 °C and add
it to the previous elaboration little by little while stirring. Bring up to boil and add the
sugar (1) slowly. Stir well and boil up to 105 °C. Pour on a tray 1 cm thick and let set at
room temperature for 48 hours.

PECTINS 7
HOW TO GEL AND GLAZE WITH PECTINS?

BASE 2 COCOA OR CHOCOLATE GLAZES

BLACK COCOA GLAZE

Black cocoa glaze

Code Ingredient Brand g % g/kg
Water 300 29,85 298,51

Cream 35% 220 21,89 218,91

34353 Sugar Sosa 350 34,83 348,26

37137 Alkalin cocoa 12% Sosa 120 11,94 119,40

38898 Nappage X58 pectin Sosa 15 1,49 14,93

For 900 g Total 1005 1000

Heat the cream and the water up to 40 °C. Aside, mix the sugar and the pectin and
pour to the first elaboration in a rain way. Stir well during the process in order to dilute
properly. Bring to boil for 15 seconds. Add the cocoa powder and blend. Leave it set in
the fridge. Heat up to 35 °C and glaze.

PECTINS 8
HOW TO GEL AND GLAZE WITH PECTINS?

BASE 3 FRUIT GLAZES

BLACKCURRANT GLAZE

Blackcurrant glaze VEGAN

Code Ingredient Brand g % g/kg

Blackcurrant purée 200 19,80 198,02

37850 Fruit NH pectin Sosa 15 1,49 14,85

Water 500 49,50 495,05

34353 Sugar Sosa 200 19,80 198,02

Lemon juice 20 1,98 19,80

Banyuls wine 75 7,43 74,26

For 900 g Total 1010 1000

Heat the water up to 40 °C. Mix pectin with sugar and add to the warmed water slowly.
Stir until completely dissolved. Bring to boil for 3 minutes. Remove from heat and add
the blackcurrant purée, lemon juice and Banyuls wine. Let set in the fridge overnight
and use at 35-40 °C.

PECTINS 9
HOW TO GEL AND GLAZE WITH PECTINS?

BASE 4 JAMS

CRUSHED LEMON
AND APRICOT JAM

Lemon and apricot jam VEGAN

Code Ingredient Brand g % g/kg

Apricot purée 500 29,26 292,57

Crushed lemon purée 300 17,55 175,54

Water 200 11,70 117,03

38897 Medium Rapid Set pectin Sosa 8 0,47 4,68

34353 Sugar (1) Sosa 100 5,85 58,51

34353 Sugar (2) Sosa 600 35,11 351,08

37827 Neutral acid Sosa 1 0,06 0,59

For 1.5 kg Total 1709 1000

Combine the sugar (1) and the pectin. Heat the water and fruit purées at 40 °C. Add the
pectin and sugar mixture little by little stirring with a whisk. When the mixture reach
85 °C add the remaining sugar and keep cooking to 101 °C. Add the neutral acid and stir.
Deposit on desired jam pots, close them up and put them upside down until completely
cold. The jam will be completely ready after 24 hours.

PECTINS 10
OUR TECHNICIANS’
PROPOSALS
HOW TO GEL AND GLAZE WITH PECTINS?

STRAWBERRY AND RASPBER

BASE 1 PÂTES DE FRUIT
STRAWBERRY AND RASPBERRY PÂTE DE FRUIT
PÂTE DE FRUIT

Strawberry and raspberry pâte de fruit VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Strawberry pâte de fruit 600 90,91 909,09 of the ingredients in th

37855 Freeze-dried raspberry powder Sosa 20 3,03 30,30

39054 Trehalose Sosa 40 6,06 60,61

For 60 units Total 660 1000

Mix the trehalose with the freeze-dried powder and stir well. Use the mixture to batter
the pâte de fruit.

Strawberry pâte de fruit

Code Ingredient Brand g % g/kg

Strawberry purée 750 49,02 490,20

34353 Sugar (1) Sosa 635 41,50 415,03

37305 Liquid glucose Sosa 40 2,61 26,14

34353 Sugar (2) Sosa 75 4,90 49,02

38894 Jaune pectin Sosa 18 1,18 11,76

37085 Citric acid Sosa 6 0,39 3,92

Water 6 0,39 3,92

For 1,5 kg Total 1530 1000

PECTINS 12
Mix the sugar (2) with the pectin and stir well. Heat up the fruit purée to 40 °C
and add it to the previous elaboration little by little while stirring. Bring up to boil
 VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Strawberry pâte de fruit 600 90,91 909,09 of the ingredients in th

37855 Freeze-dried raspberry powder Sosa 20 3,03 30,30

HOW39054
TO GEL AND GLAZE WITH PECTINS?
Trehalose Sosa 40 6,06 60,61

For 60 units Total 660 1000

Mix the trehalose with the freeze-dried powder and stir well. Use the mixture to batter
the pâte de fruit.

Strawberry pâte de fruit

Code Ingredient Brand g % g/kg

Strawberry purée 750 49,02 490,20

34353 Sugar (1) Sosa 635 41,50 415,03

37305 Liquid glucose Sosa 40 2,61 26,14

34353 Sugar (2) Sosa 75 4,90 49,02

38894 Jaune pectin Sosa 18 1,18 11,76

37085 Citric acid Sosa 6 0,39 3,92

Water 6 0,39 3,92

For 1,5 kg Total 1530 1000

Mix the sugar (2) with the pectin and stir well. Heat up the fruit purée to 40 °C
and add it to the previous elaboration little by little while stirring. Bring up to boil
and add the sugar (1) slowly. Stir well and boil up to 105 °C. Pour on a tray 1 cm
thick and let set at room temperature for 48 hours.

Strawberry and raspberry pâte de fruit

PECTINS 13
HOW TO GEL AND GLAZE WITH PECTINS?
HAZELNUT AND COCOA
ENTREMET
BASE 2 COCOA OR CHOCOLATE GLAZES
HAZELNUT AND COCOA ENTREMET

Hazelnut and cocoa entremet

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Hazelnut mousse 180 33,96 339,62 of the ingredients in th

Cocoa glaze 80 15,09 150,94

Hazelnut creamy 120 22,64 226,42

Hazelnut financier 120 22,64 226,42

36939 Roasted hazelnuts Sosa 30 5,66 56,60

For 1 unit Total 530 1000

Fill a 14 cm circular mold with the mousse and insert the hazelnut creamy. Place a 12 cm
disk financier on it and freeze. Remove from the mold and glaze. Decore with hazelnut
halves and hazelnut skin on the top, in a random way.

PECTINS 14
HOW TO GEL AND GLAZE WITH PECTINS? HAZELNUT AND COCOA
ENTREMET

Hazelnut mousse

Code Ingredient Brand g % g/kg

36854 Hazelnut pure paste Sosa 185 17,13 171,30

Water (1) 140 12,96 129,63

Water (2) 160 14,81 148,15

38738 Inulin cold Sosa 40 3,70 37,04

38461 Albuwhip Sosa 14 1,30 12,96

Salt 1 0,09 0,93

34353 Sugar Sosa 180 16,67 166,67

Gelatine mass 78 7,22 72,22

38850 Natur Emul Sosa 12 1,11 11,11

Cream 35% 270 25 250

For 1 kg Total 1080 1000

Dissolve the Natur Emul in the pure paste. Heat the water (1) up to 70 °C and
add the gelatine mass and salt. Add this base in to the nut paste and emulsify.
Mix the water (2) with the Albuwhip. Start whipping it and add the sugar and
inulin little by little. Keep on stirring until the meringue is smooth. Add the
meringue delicately to the previous nut emulsion when it is at 40 °C. Add the
semi-whipped cream with little by little and stir well.

Gelatine mass

Code Ingredient Brand g % g/kg

38670 Beef gelatine powder Sosa 100 16,67 166,67

Water 500 83,33 833,33

For 600 g Total 600 1000

Mix the cold water with the gelatine and let set in the fridge.

PECTINS 15
HOW TO GEL AND GLAZE WITH PECTINS?
HAZELNUT AND COCOA
ENTREMET

Cocoa glaze

Code Ingredient Brand g % g/kg

Water 300 29,85 298,51

Cream 35% 220 21,89 218,91

34353 Sugar Sosa 350 34,83 348,26

37137 Black cocoa 12% Sosa 120 11,94 119,40

38898 Pectin Nappage X58 Sosa 15 1,49 14,93

For 900 g Total 1005 1000

Heat the cream and the water up to 40 °C. Aside mix the sugar and the pectin
and pour to the first elaboration in a rain way. Stir well during the process in
order to dilute properly. Bring to boil for 4 minutes. Add the cocoa powder and
blend. Leave it set in the fridge. Use at 35-40 °C.

Hazelnut creamy

Code Ingredient Brand g % g/kg

Milk 150 32,50 325,03

Cream 35% 150 32,50 325,03

122535 Hazelnut pure paste Sosa 70 15,17 151,68

38898 Pectin Nappage X58 Sosa 6,50 1,41 14,08

34353 Sugar Sosa 85 18,42 184,18

For 450 g Total 461,50 1000

Combine milk and cream and heat at 40 °C. Besides combine sugar and pectin
together. Pour the pectin and sugar mixture into the milk and cream little by little
while stirring with a whisk. Bring to boil, remove from the heat and pour into the
hazelnut pure paste. Mix well and pour into 12 cm rings 1 cm thick. Freeze.

PECTINS 16
HOW TO GEL AND GLAZE WITH PECTINS?
HAZELNUT AND COCOA
ENTREMET

Hazelnut financier

Code Ingredient Brand g % g/kg

37340 Almond flour Sosa 75 13,89 138,89

38489 Powder sugar Sosa 50 9,26 92,59

Soft flour 50 9,26 92,59

37117 Baking Powder Std Sosa 5 0,93 9,26

37607 Hazelnut praline Sosa 100 18,52 185,19

Butter 35% 100 18,52 185,19

Egg white 160 29,63 296,30

For 500 g Total 540 1000

Mix the solids in a bowl. Besides, mix the white egg with the praline and stir
well. Combine both elaborations. Heat the butter up to 145 °C in order to roast
it and cool it down to 50 °C. Incorporate little by little in the base and stir with
a whisk until fully combined. Reserve at 4 °C for 12 hours and spread 1 cm thick.
Bake at 175 °C for 14 minutes.

PECTINS 17
HOW TO GEL AND GLAZE WITH PECTINS?

BLACKCURRANT
AND LEMON ENTREMET
BASE 3 FRUIT GLAZES
BLACKCURRANT AND LEMON ENTREMET

Blackcurrant and lemon entremet VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Blackcurrant mousse 180 30,51 305,08 of the ingredients in th

Blackcurrant glaze 80 13,56 135,59

Lemon curd 120 20,34 203,39

Financier 100 16,95 169,49

37785 Lemon Copeaux Sosa 60 10,17 101,69

36846 Blackcurrant Fruit&Sauce Sosa 30 5,08 50,85

Fresh blueberries 20 3,39 33,90

For 1 unit Total 590 1000

Place the lemon copeaux on a 12 cm diameter financier disk and freeze. Fill 14 cm
circular molds with the mousse and insert the lemon curd. Place the financier on it and
freeze. Remove from the mold and glaze. Decorate with blueberries halves and the
blackcurrant Fruit&Sauce on the top.

PECTINS 18
 BLACKCURRANT
AND LEMON ENTREMET
HOW TO GEL AND GLAZE WITH PECTINS?

Blackcurrant mousse

Code Ingredient Brand g % g/kg

Blackcurrant purée (1) 50 9,84 98,43

Blackcurrant purée (2) 275 54,13 541,34

34353 Sugar Sosa 40 7,87 78,74

38738 Inulin Cold Sosa 25 4,92 49,21

38689 Guar gum Sosa 1 0,20 1,97

39028 Sojawhip Sosa 7 1,38 13,78

37857 Vegan Mousse Gelatine Sosa 10 1,97 19,69

37327 Deodorized coconut fat Sosa 25 4,92 49,21

Water 75 14,76 147,64

For 500 g Total 508 1000

Mix the purée (2) with the guar gum and the Vegan Mousse Gelatine. Then bring
to boil stirring. Add the coconut fat and mix well to combine. Besides, mix the
purée (1) with the water and Sojawhip and then whip in the whipping machine
until a meringue texture is obtained. Add the inulin and sugar, previously combi-
ned, little by little and keep whipping medium speed for 5 minutes more. Add the
first elaboration to the meringue little by little, medium speed until get an homo-
geneous mixture. Remove from the whipping machine and use immediately.

Blackcurrant glaze

Code Ingredient Brand g % g/kg

Blackcurrant purée 100 19,69 196,85

37850 Fruit NH pectin Sosa 8 1,57 15,75

Water 250 49,21 492,13

34353 Sugar Sosa 100 19,69 196,85

Lemon juice 10 1,97 19,69

Banyuls wine 40 7,87 78,74

For 500 g Total 508 1000

Heat the water up to 40 °C. Mix pectin with sugar and add to the warmed water
slowly. Stir until completely dissolved. Bring to boil for 3 minutes. Remove from
heat and add the blackcurrant purée, lemon juice and Banyuls wine. Let set in
the fridge overnight and use at 35-40 °C.

PECTINS 19
 BLACKCURRANT
AND LEMON ENTREMET
HOW TO GEL AND GLAZE WITH PECTINS?

Lemon curd

Code Ingredient Brand g % g/kg

Lemon juice 125 28,22 282,17

Water 165 37,25 372,46

34353 Sugar Sosa 85 19,19 191,87

37850 Fruit NH pectin Sosa 6 1,35 13,54

38850 Natur Emul Sosa 2 0,45 4,51

Lemon zest 5 1,13 11,29

37430 Cocoa butter Sosa 40 9,03 90,29

Sunflower oil 15 3,39 33,86

For 440 g Total 443 1000

Combine the lemon juice, water and lemon zest an put them in a casserole and
heat up to 40 °C. On the other side, combine sugar, pectin and Natur Emul and
pour little by little in to the liquid. Bring up to a boil. Remove from the heat and
add the cocoa butter and sunflower oil. Blend well until a good emulsion is obtai-
ned. Cool down to 4 °C and keep in the fridge for 12 hours. Mix wit a whisk and
fill 12 cm molds 1 cm thick. Freeze.

Financier

Code Ingredient Brand g % g/kg

34353 Sugar Sosa 120 27,15 271,49

37821 Cremsucre Sosa 10 2,26 22,62

Soft flour 40 9,05 90,50

37345 Almond flour Sosa 60 13,57 135,75

Salt 1 0,23 2,26

37117 Baking powder Std Sosa 3 0,68 6,79

38967 Potatowhip Sosa 8 1,81 18,10

Water 100 22,62 226,24

Margarine 100 22,62 226,24

For 400 g Total 442 1000

Mix the water and the Potatowhip and whip. Add the sugar and keep whipping
until the sugar is well dissolved. Aside, mix all the solids with the melted mar-
garine up to 40 °C and stir well. Combine with the meringue in two steps and
stretch the dough on a tray. Bake at 170 °C for 15 minutes.

PECTINS 20
HOW TO GEL AND GLAZE WITH PECTINS?

APRICOT AND LEMON

GENOISE
BASE 4 JAMS
APRICOT AND LEMON GENOISE

Apricot and lemon genoise

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Tortada biscuit 40 28,17 281,69 of the ingredients in th

Lemon and apricot jam 60 42,25 422,54

Milk Chocolate 40% 40 28,17 281,69

39361 Apricot crispy Sosa 2 1,41 14,08

For 140 g Total 142 1000

Place the jam on the biscuit and keep in the fridge. Temper the chocolate and dip the
elaboration in it. Remove the chocolate excess with an air compressor and sprinkle the
crispy on top.

PECTINS 21
 APRICOT AND LEMON
GENOISE
HOW TO GEL AND GLAZE WITH PECTINS?

Tortada biscuit

Code Ingredient Brand g % g/kg

34353 Sugar (1) Sosa 60 8,98 89,82

Egg yolk 110 16,47 164,67

Egg 55 8,23 82,34

Soft flour 45 6,74 67,37

38673 Gelcrem Hot Sosa 90 13,47 134,73

36883 Almond flour Sosa 30 4,49 44,91

Salt 1 0,15 1,50

37117 Baking powder Std Sosa 2 0,30 2,99

Egg white 170 25,45 254,49

34353 Sugar (2) Sosa 105 15,72 157,19

For 500 g Total 668 1000

Mix the yolk with the eggs and sugar (1) and whip it. Aside, prepare a meringue
with the egg white and the sugar (2). Combine both elaborations. Last step add
the solids and stir well. Fill molds 3 cm tall and bake at 170 °C for 25 minutes.
Freeze and cut with an oval, éclair shaped, ring.

Lemon and apricot jam

Code Ingredient Brand g % g/kg

Apricot purée 250 22,62 226,24

Crushed lemon purée 150 13,57 135,75

Water 100 9,05 90,50

38897 Medium Rapid Set pectin Sosa 4 0,36 3,62

34353 Sugar (1) Sosa 50 4,52 45,25

34353 Sugar (2) Sosa 300 27,15 271,49

37827 Neutral acid Sosa 1 0,09 0,90

37785 Lemon copeaux Sosa 250 22,62 226,24

For 1 kg Total 1105 1000

Combine the sugar (1) and the pectin. Heat the water and fruit purées at 40 °C.
Add the pectin and sugar mixture little by little stirring with a whisk. When the
mixture reach 85 °C add the remaining sugar and keep cooking to 101 °C. Add the
neutral acid and and the lemon copeaux and stir. Let set in the fridge overnight.

PECTINS 22