Agar Agar Powder, Food Grade. Vegan Gelatine by Agnex

Agar-agar is a natural vegetable thickener. It is obtained from seaweed - algae. Agar is odorless and tasteless and contains lots of manganese, magnesium, iron, calcium, sodium, and zinc. Gels several times stronger than gelatin. In ice cream, yogurt is the scary-sounding name of the
E-406. It is used in vegan instead of gelatin. In molecular cuisine is one of the basic ingredients.

Agar is dissolved at a temperature of 80 degrees Celsius, while it condenses 32-39 degrees. Does not need be put in the refrigerator because they do not dissolve at room temperature.

How to use:

• It is best to add agar in the vicinity of the boiling point of water for complete dissolution. Gelation occurs on cooling fluid. Heating and cooling fluid can be repeated many times without consequences for the products used.
• In order to obtain an average hardness of the gel is used, the proportion of 1 level teaspoon of agar to 1 cup of liquid.
• In order to thicken jam used ratio 1 level teaspoon of agar per 1 kg of fruit.

The product may contain gluten, mustard, nuts, peanuts, celery, sesame, soy.