google-site-verification: googleeed4dba4e7e8aa20.html
top of page

Baking without Gelatine? Explore Top Alternatives Used in Our Kitchen

In the vibrant world of baking, where innovation and creativity reign supreme, embracing dietary preferences and restrictions is a delightful challenge. For those following a vegan lifestyle, achieving the same mouth watering textures and flavours can seem daunting, especially when gelatine is a staple ingredient in many traditional recipes. However, fear not, as the culinary realm offers an array of vegan-friendly alternatives. Let's start baking without gelatine adventures.

AGAR AGAR

The Role of Gelatine in Baking

Gelatine, derived from animal collagen, is commonly used in baking to provide structure, stability, and that signature "jiggle" to various treats such as mousses, cheesecakes, and marshmallows. However, with the rise of veganism and plant-based diets, there's a growing demand for cruelty-free and sustainable substitutes.


Agar Agar in Baking: A Culinary Revolution

Agar agar, derived from seaweed, is a natural gelling agent that has been used in Asian cuisine for centuries. Its unique properties stem from its composition of polysaccharides, making it a fantastic vegetarian alternative to gelatine. Traditionally used to set jellies, puddings, and soups, agar agar has now found its way into the realm of baking.


AGAR AGAR CHEMICAL STRUCTURE

Perfect Texture: Agar agar enhances the texture and consistency of desserts, from velvety mousse cakes to silky custards, delivering the desired firmness or wobble.

No Refrigeration Required: Unlike gelatine, agar agar sets at room temperature, ensuring desserts maintain their shape without needing constant refrigeration.

Layered Delicacies: Rapid setting makes layered desserts a breeze, with colourful jelly creations forming stunning visual treats.

Stunning Fruit Pies: Agar agar stabilizes fruit fillings in tarts and pies, preserving flavours without excess liquid.

Artistic Expression: Quick-setting properties allow intricate designs, edible art, and suspended layers, transforming desserts into edible canvases.


USE OF AGAR AGAR IN BAKING

Tips for Success

Agar agar is revolutionizing baking by offering bakers a tool for crafting desserts that captivate both taste buds and eyes.

Precise Measurement: Accurate agar agar measurement matters, as its setting properties hinge on the right ratio.

Thorough Dissolution: Dissolve agar agar thoroughly in hot liquid to avoid unwanted texture.

Work Swiftly: Due to quick setting, work efficiently; once it sets, it's not easily blended.

Customized Ratios: Experiment with ratios for varying textures—more agar agar for firmer, less for softer.

Flavour Enhancement: Infuse agar agar with extracts, zests, or juices to elevate taste profiles.


Achieving the right texture is key. Use around 0.9 to 1.5 grams of agar agar powder or 3 grams of flakes for every 500ml of liquid. Adjust these quantities based on your desired consistency—firmer or softer.


The Wonder of Pectin: Our second favourite ingredient used a lot in our kitchen

Pectin, a naturally occurring polysaccharide found in fruits, is a versatile ingredient widely used in the food industry for its gelling, thickening, and stabilizing properties. It plays a crucial role in creating the desired texture and consistency in a wide range of products, from jams to confectionery items. There are different types of pectin's available, each suited for specific applications due to variations in their gelling behaviour, sugar and acid requirements, and overall functionality. Let's delve into the world of pectin's and explore how they are used in various products.


PECTIN CHEMICAL STRUCTURE

The world of pectin's is rich and diverse, with each type offering unique properties that cater to different product requirements. From high methoxy pectin for traditional jams to pectin NH for vegan desserts and amidated pectin for dairy products, these variations allow food manufacturers and home bakers alike to craft products with exceptional textures and tastes. Understanding the characteristics of different pectin types empowers creators to develop products that meet consumer demands for flavour, appearance, and overall experience.


APPLE PECTIN

High Methoxy Pectin (HM Pectin): HM pectin is the most common type of pectin and is widely used in traditional jams and jellies. It requires a high sugar content and low pH to form a gel structure. HM pectin gels are delicate and soft, making them perfect for spreading on toast, filling pastries, and enhancing the texture of fruit preserves.

Low Methoxy Pectin (LM Pectin): LM pectin, also known as amidated pectin, forms gels in the presence of calcium ions and does not require high sugar levels or low pH. This type of pectin is commonly used in dairy products, such as yogurt and cream cheese, to improve texture and stability. It's also utilized in low-calorie fruit spreads and beverages.

Rapid Set Pectin: Rapid set pectin, a variation of HM pectin, is formulated to set quickly under specific conditions. It's often used in products where a faster gel formation is desired, such as instant jams and jellies, as well as bakery fillings.

Slow Set Pectin: Slow set pectin, on the other hand, is designed for products that require a longer setting time. This type of pectin is utilized in larger-scale production processes, allowing for better control over gel formation in products like fruit preserves and bakery fillings.

Pectin NH (Non-High Methoxy Pectin): Pectin NH, also referred to as low methoxyl amidated pectin, has gained popularity in recent years, especially in vegan and reduced-sugar products. It doesn't require high sugar levels or low pH to set and can create soft, delicate gels. Pectin NH is used in a variety of applications, including fruit preparations for yogurt, bakery fillings, and confectionery items like gummy candies.

High Methoxy Amidated Pectin: This type of pectin is often used in dairy products to provide improved stability and texture. It's commonly used in desserts like panna cotta and creamy dairy-based mousses.

HM AM (High Methoxy Amidated) Pectin: HM AM pectin is another variety that combines high methoxy and amidated characteristics. It finds application in products that require specific gel properties, such as the controlled release of flavours in encapsulated products like beverages and confections.


USE OF PECTIN

NH pectin, or Non-High Methoxy Pectin, distinguishes itself from other thickeners and gelling agents in fascinating ways. Its standout qualities have made it a preferred choice for a range of applications:

Flexible Gel Formation: NH pectin forms gels without demanding high sugar levels or low pH conditions. This versatility suits reduced-sugar and less acidic products, appealing to health-conscious and flavour-seeking consumers.

Delicate Texture: Crafting delicate and soft gels, NH pectin stands apart from firmer alternatives. This makes it a sought-after choice for yogurt fruit preparations, bakery fillings, and confections, where a luxurious texture is essential.

Vegan-Friendly: NH pectin shines in vegan and plant-based products, aligning with cruelty-free values. Its animal-free gel formation suits desserts, confections, and more.

Enhanced Flavour: Unique gel structure aids in improved flavour release, especially vital in applications like fruit spreads. Its balanced distribution of flavours elevates the sensory experience.

Efficiency: Shorter cooking times save time in production, preserving ingredient colours and flavours. This is especially advantageous for large-scale production.

Versatile Applications: Beyond fruit spreads, NH pectin thrives in dairy alternatives, bakery fillings, gummy candies, and sauces. Its ability to create consistent textures makes it valuable in diverse settings.

Controlled Syneresis: Soft gels with controlled syneresis minimize liquid release over time, ensuring product stability and visual appeal.



Steps for Cooking with NH Pectin

Cooking with NH pectin is a breeze when you follow these easy steps:


Mixing: Begin by mixing the required amount of NH pectin with sugar. Add this mixture to your puree, which should be gently heated to around 40 degrees Celsius. Remember, the puree needs to be warm, not too hot or too cold. If added to extremely hot or cold puree, the pectin might form clumps.

Boiling: Once mixed, bring the puree to a boil. Let it boil for about a minute. NH pectin begins its magic at around 80 degrees Celsius. Once you've reached this point, remove the mixture from heat. If your recipe includes citric acid, now is the time to add it. After that, let the mixture cool down.

Thickening: NH pectin has impressive thickening power. Even without citric acid, it works wonders. You'll notice your fillings thickening beautifully.

Adjusting: The amount of pectin you use per 100 grams of puree can vary based on the thickness you're aiming for. On average, around 2-3 grams of pectin per 100 grams of puree works well.

By sticking to these simple steps, you'll master cooking with NH pectin, creating delicious and consistent results every time.

PECTIN JELLIES






bottom of page