Why is there marshmallow donat pork gelatine everywhere in the patisserie and pastry stores? I don't understand why it's not made with vegetable gelatine. We were also shocked to learn recently that our favorite apple juice from migros also contains animal or pork gelatine. unfortunately, we can no longer buy it ?
I think the gelatine is used to clarify the apple juice.
I personally love aspic. However, as many people disagree, there is no longer any delicious brawn on the sandwiches, but this veggie goo, which is really disgusting.
You can't please everyone.
Guest
Hello everyone
@Imperatorkönn couldcertainly provide an expert answer to the question about gelatine in patisserie products and pastries. However, I would also be happy to ask our specialists.
As far as apple juice is concerned, @moz79's explanation is correct. Gelatine is used to clarify the apple juice. However, we have had a vegan alternative in our range for almost exactly a year now:https://community.migros.ch/m/Produkte/Ein-klarer-Apfelsaft-f%C3%BCr-alle-Veganer/ba-p/456643
Kind regards
Tanja
Can only agree with moz79!
This veggie "sulz" on the sandwiches is almost inedible!
It's better to have fresh rolls without sour cream than with this stuff!
Unfortunately, the rolls without sour cream quickly look unappetizing if they are on display for a long time.
longer in the display.
Hello Tanja,
and all other users,
Conventional gelatine is certainly the cheapest in terms of price, but it is also easy to process!
easy to work with!
Soak, dissolve, mix with a small part of the mixture and then stir in.
Gelatine is also tasteless!
It is also available as leaves, but also as a powder and I believe it is also available in liquid form.
(I'm not sure about that).
With vegetable gelling agents, such as agar-agar, the processing is similar, but not always quite as easy.
so easy. In addition, the stability is not as good as with gelatine, which is why more is needed.
And, you can say what you like, the plant-based ones have a taste of their own, which is noticeable in fine creams.
As a pastry chef, I prefer to use gelatine because it is simply better (but I have also worked with agar-agar).
In the end, everyone should use what suits them better.
As for vegan apple juice, I don't think it's necessary!
If you don't agree with the clarification method, ok, that's your own opinion, but then I'd rather do without clarified apple juice and drink the naturally cloudy one!
It tastes better and is even healthier thanks to the ingredients that make it cloudy!
I hope I was able to help a little!
Greetings from the Emperor
That's why I prefer to get my sandwiches from selected bakeries (often in rural areas), which add a really thick layer of conventional aspic :-)
Bichsel bakery in Lützelflüh-Goldbach
Confiserie Neuhaus in Oberburg
Confiserie Widmer in Burgdorf
Leo's Stadtbeck in Bern
Guest
Why? Because the meat industry produces many by-products: Offal, bones, stomach contents: more is used from slaughtered animals than you might think. https://www.derbund.ch/wirtschaft/unternehmen-und-konjunktur/was-passiert-mit-dem-rest-der-kuh/story/11200451
Without gelatine: M-Classic apple juice is now vegan: https://migipedia.migros.ch/en/121001700000
