Cake-Masters Pectin 50g

illing out. This keeps the pie or cake nicely textured and the filling in place. Binder: Pectin can serve as a binder in certain baked goods, helping to hold ingredients together and maintain structure, especially in gluten-free baking recipes. Ingredients: E440 (100%). This product is: suitable for vegetarians, suitable for vegans. Please keep cool and dry, out of sunlight and free of extraneous odors. Net contents: 50 g. : The amount depends on the total weight of the fruit and sugar. The less natural pectin is present in the fruit, the more pectin should be added. Mix with sugar: Mix the pectin with a small amount of sugar before adding it to the recipe. This helps dissolve the pectin. During stirring: Gradually add the pectin, stirring constantly, until it is completely dissolved. Cooking time: After boiling, allow the solution to continue boiling for 1 minute. Cooling and gelling: Let the solution cool to room temperature and allow to set in the refrigerator. The fruit used affects the gelling time. What pectin is mainly used for: Jam and Jelly: Pectin is essential for making jams and jellies. It helps form a firm, gel-like texture, which improves the consistency and spreadability of these products. Fruit filling: When making pie or cake fillings with fruit, pectin helps thicken the fruit filling and prevents the filling from sp