Pectin and gelatin are essential in the kitchen!
Pectin powder (E440i) is an excellent gelling agent.
It allows you to make jams, jellies or fruit pastes for sure.
Packed in an airtight and resealable jar.
A word of advice: to activate the gelling power of pectin, add an acid, like the juice of a lemon.
Recommended dosage: Jam: 15 g of pectin for 1 kg of fruit and 1 kg of sugar.
Fruit paste: 20 to 30 g of pectin per 1 kg.
Jellies: 20 to 30 g of pectin for 1 kg of juice and 700 g of sugar.
Ingredients: pectin, sucrose.
The gelatin powder, in a 50 g jar, is useful for the preparation of your creams, custards, mousses, candies.
1 jar of powdered gelatin = 25 gelatin sheets.
Dosage: 2 g of gelatin powder = 1 sheet of gelatin.
Use: pour the gelatin into cold water.
To do this, add 6 times its weight in water (e.g.
for 2 g of gelatin, hydrate in 12 g of water).
Mix and leave to swell for 3 min.
Add the mixture directly to your hot preparation and mix well.
Gelatin should not be incorporated into a boiling preparation as it would lose its gelling effect.
Ingredients: edible gelatin (porcine origin).
May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy.
Keep away from light and moisture after opening.
Do not ingest as is.
Do not inhale.
Do not put in the eyes.
Close tightly after use.
Net weight: 50g
