Description
It is necessary to bring agar to boil in order for it to gel better. On the other hand, it does not need refrigerator to become solid because it solidification happens already at the temperature of 35-40° C. The time required for agar solidification is much shorter than for gelatine solidification. For 2 g (1 teaspoon) of powder, you will need 500 ml of water and only 2 minutes of cooking time.
Tips to use:
- Cakes, sundaes, aspics
- Pudding desserts - panna cotta, unbaked cheesecake
- Jam - blend 500 g of fruits and bring it to boil, add 1 spoon of pre-soaked agar and cook until agar melts, sweeten at the end of cooking as you wish. Store in the refrigerator or preserve.
- Jelly candies for children or desserts decoration - boil agar in a fruit juice and pour in ice cube molds, you can also pour a thin layer of the liquid on a baking tin, let it stiffen and cut various shapes out of it
Agar gelling agent - agar is an irreplaceable product for vegetarians and vegans and a great product for anyone else as well. Agar replaces animal-based gelatine without a problem, while being a purely plant-based product. It is made from seaweed and has been the most common gelling agent in Asia for centuries. It is obtained by boiling tengusa red seaweed, the resulting broth has a gel-like consistency after cooling down and it eventually solidifies completely. Subsequently, this mass is dried and then chopped, ground or milled.
Organic food always goes through a system of checks and certifications that ensures their quality and allows them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Gelling agent: agar*. May contain traces of nuts, mustard and soy beans. *product of controlled organic farmingStorage
Store in a dry place and protect from direct sunlight and heat.
