So pate de fruit is like the headache of confectioners.
pectins
now on the market you have a crap ton available (Louie Francois is for me the most reliable source)
NH - is for confit, glaze, and I use this for chocolat PDFs ,..
yellow - Apple pectin based with a product that slows the setting
pectine - this is ideally the one to use
apple - works however sets fast - better for jams and more
purees by nature contain 10% of sugar ( often invertz)
cook pdf to 106c minimum
acide is important even in acidic fruits. 20 g of solution per kg (citric acid 100% / hot water 100%)
sugar - 110% minimum of weight of purée
glucose - 20%
mix the pectins and first sugar first and stir well. Let set for 20 min then start cooking i
for the PDFs in bonbons reduce the amount of sugar by 30% or pectin by 30%.
good luck
