SALE!!! Quick-setting pectin, 125g

Quick-setting pectin, 125 g

Gelling agents are an indispensable aid when it comes to making creams, fillings and icings, and with pectin, the treats are also suitable for vegetarians and vegans. With the right dosage and application, soft masses with sufficient stability are created to keep their shape in a cake, for example. Fruit jellies or even jelly babies can also be made with pectin.

Pectin - Application

Unlike gelatine, pectin can also be stirred into cold masses or boiled with them. For half a liter of liquid, add about 5 to 6 g of the powder. This can be cream, fruit juice, water or syrup. Bring the liquid to the boil. Mix some of the sugar from the recipe with the pectin and add the mixture to the hot liquid. After a short simmer, add the remaining ingredients; depending on the recipe, these may only be mixed after a short cooling time. Please note that pectin gels at room temperature, making it easier to fill macarons with a fruit jelly, for example, but you need to work quickly, especially with cake fillings and similar masses. Cakes made with pectin can withstand more heat and can also be stored outside the fridge without any problems. If the liquid contains other perishable ingredients, the dessert should of course still be refrigerated.

Pectin is suitable for all recipes that are normally made with gelatine. So if you want to make your favorite recipe vegetarian or vegan, pectin is the perfect choice. However, the correct dosage must first be determined precisely; at least 1 % of the mixture should be added to pectin to obtain a jelly. For thicker masses, add more powder, but bear in mind that pectin is a thickening agent. It is not harmful to humans and there is no maximum dosage, but it should not be consumed in large quantities, as the thickening effect is retained in the human intestine.

Are you still looking for a gelling agent that is not gelatine? Then you have found a worthy substitute in pectin. Alongside agar agar, pectin is a vegetarian and vegan alternative to gelatine. Both gelling agents have the same areas of application. Pectin is known from the production of jellies, jams and marmalades, confectionery, baked goods or even ketchup and mayonnaise. Known as E 440 in the list of additives, pectin is generally approved for use in foodstuffs without a maximum quantity restriction. The thickening agent is not harmful to humans.

Suitable for fruit jellies or jams, pectin is an indispensable helper in every kitchen. Used in the same way as gelatine, pectin can be used as a thickening agent.

The natural powder made from the peel of pome fruit is very versatile. Whether in jelly, jam, marmalade or confectionery production, gelatine can be replaced by pectin in all areas.

At miniSchoggi, the yellow pectin ribbon is mainly used in the production of our macarons. Even more specifically in the production of fruit jellies for the filling. The advantage of pectin over gelatine is as follows. Not only is it vegetarian and vegan, unlike gelatine, but it also begins to gel at a lower temperature. This means that the fruit does not have to be heated for too long. You need 15 g of pectin for 1 kg of fruit.

However, pectin is not only used in the kitchen. Medicine, the pharmaceutical industry and even the cosmetics industry also rely on this natural all-rounder. As an additive known as E 4400, you are sure to have come across pectin before. From ketchup and hair gel to jelly babies, this substance, which is harmless to humans, is widely used in our everyday products

As pectin is indigestible for humans, no maximum daily dose is specified. However, don't forget that it is a thickening agent, which also has an effect in the human intestine.