Today, I would like to introduce you to a fantastic product called the Plant Based Fruit Pectin Gelling Agent. Sodium Pectate. Chef Quality. Gluten-Free, Vegan, Kosher. This gelling agent is the perfect addition to your pastry ingredients collection, as it allows you to create firm and rigid pastes, jellies, and jams with ease.
One of the standout features of this product is its versatility. Whether you are making a neutral acidic glaze, a fruit-based glazing, or even low sugar jellies and custards, this gelling agent has got you covered. It is a thickener that can be used to make glossy gels, giving your pastries a professional and appetizing look.
Not only is the Plant Based Fruit Pectin Gelling Agent easy to use, but it also offers a range of benefits. It is freezable and can be reshaped when heated, making it ideal for dessert recipes that require molding. The process is simple – just mix the gelling agent with sugar, bring it to a boil, and add the acid. The suitable pH for this product is below 7, with a minimum of 40% added sugar and acid. While the gelling process may be slow, the final effect is well worth the wait, taking around 24 hours.
What sets this product apart is its high-quality ingredients. The gelling powder is made specifically for fruit-based glazes, ensuring a delicious and natural flavor. Furthermore, it is gluten-free, Kosher certified (circle K), vegan, and non-GMO. This means that anyone, regardless of dietary restrictions or preferences, can enjoy the benefits of this gelling agent.
Whether you are a professional pastry chef or an enthusiastic home baker, the Plant Based Fruit Pectin Gelling Agent is a must-have ingredient in your kitchen. Its ability to create firm and rigid pastes, jellies, and jams will elevate your desserts to a whole new level. Say goodbye to runny glazes and hello to professional-looking treats that will impress your friends and family.
So why wait? Try the Plant Based Fruit Pectin Gelling Agent today and experience the difference it can make in your pastry creations.