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Agar-Agar, 6x2g
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5,20 €
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Agar-agar is made on the basis of seaweed. It is used in Japan as a plant-based and natural gelling agent and hence, is a great alternative to gelatine, which is derived from animal products. It can be diluted very easily and it has an absolutely neutral taste.
Ingredients: agar-agar from organic farming.
How to use: agar-agar can be used in jellies, jam, desserts, aspics, etc. The acidity in your dish impacts the gelling process: acid preparations need a bit more Agar-agar. Do not combine Agar-agar with chocolate or kiwi, as they will neutralise its gelling effect. For jam: 4g Agar-agar powder for 1kg of cleaned fruit or 1l of fruit juice. Bring the fruit and the Agar-agar to a boil and add the sweetener of your choice. Let it boil until it reaches the desired consistency.
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| Nutritional values | per 100g |
| Energy | 758kJ/188kcal |
| Fat | 0g |
| - of which saturates | 0g |
| Carbohydrates | 4,2g |
| - of which sugars | 0g |
| Fiber | 83g |
| Protein | 1,0g |
| Salt | 0,08g |
Made in Germany.
CLA5759
22 Articoli
Agar-agar is made on the basis of seaweed. It is used in Japan as a plant-based and natural gelling agent and hence, is a great alternative to gelatine, which is derived from animal products. It can be diluted very easily and it has an absolutely neutral taste.
Ingredients: agar-agar from organic farming.
How to use: agar-agar can be used in jellies, jam, desserts, aspics, etc. The acidity in your dish impacts the gelling process: acid preparations need a bit more Agar-agar. Do not combine Agar-agar with chocolate or kiwi, as they will neutralise its gelling effect. For jam: 4g Agar-agar powder for 1kg of cleaned fruit or 1l of fruit juice. Bring the fruit and the Agar-agar to a boil and add the sweetener of your choice. Let it boil until it reaches the desired consistency.