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Dr. Oetker Gelfix Super 3:1
75 gDelivered between Mon, 29.6. and Tue, 30.6.
More than 10 pieces in stock at supplier
More than 10 pieces in stock at supplier
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Weight2
Product details
The trend for sugar-reduced production of jams and jellies with super fruity taste. One bag of Gelfix Super is sufficient for 1kg of prepared fruit (for jellies 900 ml of fruit juice) and only approx. 350 g of sugar or sugar substitutes in the corresponding quantity. Dr. Oetker Gelfix Super 3:1 contains the vegetable gelling agent pectin, which is extracted from apples and citrus fruits. Your preserving delights are guaranteed to succeed.
Allergens contained | Contains no allergenic ingredients that require labelling |
Item number | 18186829 |
Manufacturer | Dr. Oetker |
Category | Baking ingredients |
Manufacturer No. | 1-46-215602 |
Release date | 29.12.2021 |
Sales rank in Category Baking ingredients | 83 of 449 |
Baking ingredient | Gelling agent |
Description | Gelatin |
Allergens contained | Contains no allergenic ingredients that require labelling |
Diet | Vegan, Vegetarian |
Energy in kcal | 312 kcal |
Energy in kJ | 1300 kJ |
Fat | 0.40 g |
thereof saturated fatty acids | 0 g |
Carbohydrates | 59.20 g |
thereof sugar | 0 g |
Fiber | 0 g |
Protein | 0 g |
Salt | 0 g |
Origin | Switzerland |
CO₂ emissions | 0.41 kg |
Climate contribution | CHF 0.11 |
Items per sales unit | 3 pcs. |
Packaging type | sac |
Weight | 75 g |
Length | 14 cm |
Width | 10.70 cm |
Height | 1.90 cm |
Weight | 97 g |
Ingredients | Dextrose, gelling agent (pectins (E 440)), acidifier (citric acid (E 330)), preservative (sorbic acid (E 200)) |
Instructions for use | For jam: 1 kg fruit, 350 g sugar, 1 sachet of Gelfix Super For jellies: 900 ml fruit juice, 350 g sugar, 1 sachet of Gelfix Super Sugar can be replaced with fructose, sweetener, cane sugar or brown sugar as desired. 1. mix the contents of one Gelfix Super sachet with fruit or juice and sugar in a large pan. 2. bring everything to the boil over a high heat, stirring constantly, and cook for at least 3 minutes until bubbling. 3. remove the pan from the heat and stir for another minute until the foam has dissipated. 4. pour 1-2 teaspoons of the finished, hot mixture onto a cold plate for the gelling test. If the jelly does not set, stir in 1 sachet of Dr Oetker citric acid. 5. immediately fill the prepared jars to the brim. Close tightly, turn upside down and leave to stand on the lids for about 5 minutes. For super fruity jams and jellies. |
Specifications may include unverified machine translations.
No right of return
No warranty
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