Help from professional confectioners for you too! You can now easily prepare the kind of jelly that you know from cakes from a pastry shop at home.
Extra strong confectionery jelly is of plant origin and is made on the basis of agar. You can use it to create a high and solid layer of jelly for cakes, desserts or other pastries. Preparation is simple - just mix with 0.5 l of liquid and boil for 1 minute. You can now easily prepare the kind of jelly that you know from cakes from a pastry shop at home.
Confectionery jelly is suitable for thick layers, it holds firmly. You can use water or fruit juice. You can make 0.5 l of jelly from one bag.
Use: Mix the contents of the bag with 5-6 spoons of sugar (80 g), add 500 ml of liquid. Bring to a boil and cook for about 1 minute. Remove from the heat and let cool for about 10 minutes, stirring occasionally. Cover the fruit on the cake with the still lukewarm jelly. Before applying the jelly, the body must be coated with e.g. debo jam cream. If the jelly hardens too much before use, it can be reheated.
Ingredients: sugar, gelling agent 38% (agar), acid (citric acid), dyes (carotenes, carmines)
Nutritional values per 100 g: energy 252 kJ/59 kcal, fat 0 g (of which saturated 0 g), carbohydrates 15 g (of which sugars 14 g), protein 0 g, salt 0.01 g
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