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.
