Gelatine, pectin & agar-agar

With gelatine, pectin and agar-agar you can set mousses, cake fillings, jams and fruit jellies reliably. Each gelling agent behaves differently: gelatine gives a soft, creamy set, agar-agar a firm set you can slice, and pectin gives fruit jellies their typical chew. Here you will find more than 15 gelling agents for baking and confectionery.

Which gelling agents do we stock?

• Leaf gelatine: beef leaf gelatine (10 sheets), RUF gelatine leaves and RUF beef gelatine leaves (12 sheets each), plus professional leaf gelatine with 150 sheets for keen bakers.
• Powdered gelatine: beef gelatine powder in 50 g and 60 g, gelatine powder 3 x 9 g, instant gelatine powder and fish gelatine powder as an alternative to beef gelatine.
• Agar-agar: agar-agar 50 g and RUF agar-agar 30 g, the plant-based gelling agent made from seaweed.
• Pectin: pectin NH and yellow ribbon pectin (Gelbband) in 30 g and 125 g, plus a fast-setting pectin.
• Gelierfix: Gelierfix 2:1 and 3:1 for jams with more fruit and less sugar.

Leaf, powder or agar-agar: which to use?

Leaf gelatine is easy to measure and gives a clear, delicate set, ideal for mousses, bavarois and cream cakes. Soak the sheets in cold water for a few minutes, squeeze them out and dissolve them in warm, not boiling, liquid. Powdered gelatine is first bloomed in cold water and then warmed. Fish gelatine is used just like beef gelatine. Agar-agar works differently: it has to boil briefly and sets as it cools. The set is firmer and slightly more brittle than gelatine, perfect for a fruit mirror on a cake or a clean-cut insert.

Pectin for glazes and pâtes de fruits

Pectin NH is the pastry chef's pectin for fruit glazes, inserts and fillings: once set, it can be warmed up and worked again. Yellow ribbon pectin is the classic choice for pâtes de fruits and fruit jellies; it needs plenty of sugar and a little acid, added right at the end. Always mix pectin with part of the sugar first so it does not form lumps. Use our fruit purée as a base, and find shiny finishes under cake glaze. Worth a try: our jelly chocolates recipe and the homemade strawberry and elderflower jam.

Frequently asked questions

How much leaf gelatine do I need?

As a rule of thumb, around 6 sheets will set 500 ml of liquid firmly enough to slice. For an airy mousse such as our chocolate mousse recipe you can use less. Follow your recipe, as setting strength varies from product to product.

Can I replace gelatine with agar-agar?

Yes, but not one for one. Agar-agar sets much more strongly, so you need far less. Bring it to the boil in part of the liquid, then stir this into the rest. Try a new recipe in a small batch first.

Why won't my jelly set?

With pectin, there is usually too little acid or sugar, or it was not boiled long enough. With gelatine, fresh pineapple, kiwi or papaya are often to blame: their enzymes stop it from setting. Cook these fruits briefly or use agar-agar instead. You will find more ingredients for your fillings under Fillings & Ingredients.