Azucren - Gelling Agent
Azucren Pectin
Natural fruit-derived gelling agent for homemade jams, jellies and glazes.
Azucren pectin is a natural gelling agent extracted from fruit. Incorporated before cooking, it ensures even setting and a consistent texture for jams, fruit jellies, fruit sauces and glazes, as well as any pastry preparation requiring gelling.
Technical specifications
30 g or 90 g
Weight
depending on the packaging
Fruit
Origin
natural pectin
Before cooking
Instructions
incorporation into the preparation
Recommended uses
- Homemade fruit jams and jellies
- Fruit sauces and glazes
- Pastries requiring gelling
Patissland's advice
Tip: Mix the pectin with sugar before adding it to the fruit for better distribution and to prevent lumps. Adjust the exact amount according to the recipe used.
Complete technical data sheet
| Brand | Azucren |
| Weight | 30 g or 90 g, depending on the packaging |
| Origin | fruit-derived pectin |
| Use | natural gelling and thickening agent |
| Storage | a cool, dry place, away from light and moisture |
Frequently asked questions
How do I use Azucren pectin in homemade jam?
Incorporate it into the preparation before cooking to ensure even gelling, adjusting the amount according to the recipe.
How can I prevent lumps when adding it to the fruit?
First mix the pectin with sugar, then incorporate this mixture into the fruit for more even distribution.
Is pectin suitable for glazes and fruit sauces?
Yes, it works just as well for jams and jellies as for fruit sauces and glazes requiring a gelled texture.
Learn more
Discover our food additives and professional technical ingredients, to combine with Azucren dextrose or powdered egg white.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
