About this item

• Agar Is a gelling agent of which only a small amount is needed to enable the creation of a wide range of texturas (Jams, fruit pastes). It was the first product with which hot gelatines could be made, although it also allows the preparation of cold gelatines.
• How to use: Dissolve 2-10g per litre at room temperature in an aqueous medium and bring to the boil. Once jellified, it withstands temperatures of upto 70 ° C. In an acidic mediums its gelling ability is reduced. Limited use in food. Maximum amount of specific foods: 10g per kg.
• Ideal For: Ideal for professional chefs and adventurous home cooks alike, this versatile ingredient allows you to create stunning visual and textural elements for your dishes.
• Characteristics: 1) Presentation in the form of the refined powder. 2) Mix cold, then simmer. 3) After quick gelation, it can withstand temperatures up to 70 ° C (hot gelatin). 4) Let stand to ensure optimal gelation. 5) Loss of gelling power in acidic environments.
• Ingredients: Gelling agent: agar (Gelidium elegans). (E-406)
• Storage: Keep in a cool dry place. Out of reach of Children.