Applications:

This gelling agent is of great interest in cooking because it makes gels that maintain their structure when hot. Agar gels are translucent, firm and clean-cut and have a tendency to syneresis. It can be used for glaze and doughnut toppings, hot jellies, water jellies, diet jams, ravioli, cannelloni, fruit slices, etc. It can also be used as a thickening and stabilizing agent.

Indicative dosages
Use 2-4g/l for soft gel; 5-10g/l for hard gel.

Dissolution
Mix the quantity of agar to be used with water or other cold liquid and heat to boiling point. It gels quickly, let it cool down so that it gels correctly. It is a translucent, firm and brittle gel; thermoreversible.
The gelling point is between 30 - 40ºC and the melting point between 85 - 90ºC.
Note: in acidified aqueous solution it loses its gelling capacity.

Ingredients

Gelling agent: agar agar E 406.

Allergens

None.

Format

Polypropylene canister | net weight 200g

Storage conditions

Shelf life of 48 months from the date of production of the raw material, under the specified storage conditions. Store in a cool, dry place.