Product Description
- Vegetarian Gelling Powder
- Vege-Gel is an alternative to gelatine and not a substitute, it may be necessary to adapt your recipe - see website for more information.
- For more tips and inspiring recipe ideas, visit: www.oetker.co.uk www.oetker.ie
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- Superior Results Since 1891
- Our Vege-Gel is a vegan setting agent which is a great alternative to gelatine. Perfect for making a wide variety of vegan friendly sweet and savoury dishes, such as souffles, jellies, mousses, cheesecakes and terrines.
- Not Yet Recycled
- Suitable for vegans
- Pack size: 19.5G
Information
Ingredients
Dextrose, Gelling Agents (Carrageenan, Locust Bean Gum), Acidity Regulator (Calcium Acetate), Firming Agent (Potassium Chloride)
Allergy Information
- May contain Egg.
Storage
Best Before End See seal of sachet.Store in a cool, dry place.
Preparation and Usage
- Get baking!
- Use quantities of Vege-Gel and liquid as stated in your recipe.
- One sachet (6.5g) sets 1 pint (570ml) of liquid.
- To dissolve the Vege-Gel pour at least 200ml of cold liquid into a jug or small bowl.
- Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved.
- Heat the mixture to boiling point, use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly.
- Allow to set for one hour or until firm.
- Did you know?
- Vege-Gel is also great for vegan dessert, why not try using coconut or almond milk instead of cream in panna cotta.
Name and address
- Dr. Oetker (UK) Ltd.,
- 4600 Park Approach,
- Thorpe Park,
- Leeds,
- LS15 8GB,
- UK.
Return to
- Get in Touch
- Dr. Oetker (UK) Ltd.,
- 4600 Park Approach,
- Thorpe Park,
- Leeds,
- LS15 8GB,
- UK.
- crt@oetker.co.uk
- For:
- Dr. Oetker Ireland;
- PO Box 13020.
Net Contents
3 x 6.5g ℮
Nutrition
| Typical Values | per 100g |
|---|---|
| Energy | 1095kJ/260kcal |
| Fat | 0g |
| of which saturates | 0g |
| Carbohydrate | 55g |
| of which sugars | 55g |
| Fibre | 20g |
| Protein | 0g |
| Salt | 1.3g |
Using Product Information
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