Agar Agar powder is a strong gelling agent obtained from red seaweed that lives in the Pacific Ocean. Their botanical name is Geleidium purpurascens.
Agar agar has no taste, smell and color and can be used for sweet and savory dishes without changing their taste.
Unlike traditional gelatin, agar has plant origin and is suitable for diets excluding animal ingredients.
Compared to gelatin agar agar has stronger gelling properties and is more convenient to use in cooking because it does not need to be refrigerated to gel and harden much faster.
Agar gels at a temperature of up to 40C and melts above 60C.
Agar contains 80 percent fiber and creates a feeling of satiety, making it suitable for weight loss diets.
Agar Agar powder (gelling agent E-406).
Does not contain technological additives and harmful substances!
Use 5 g Agar Agar for 1 liter of liquid. Allow to boil for 5 min, then cool. The gel point is 38-40C.
One package of Agar Agar of 100 g is sufficient to gel 20 liters of liquid.
Agar Agar Jelly Recipe:
1. Pour 500 ml of liquid and 4 g of agar agar into a small pot and put on the fire at a medium temperature.
2. Boil the mixture with continuous stirring for several minutes until the agar is completely dissolved.
3. Add the remaining ingredients - fruits, vegetables, sweeteners, spices, depending on the dish you are preparing.
4. Remove from the heat and pour into a serving dish or into molds to turn once the dish has gelled.
5. When the mixture cools, the jelly should be ready.
6. The process can be speeded up if you refrigerate, but the agar will set at room temperature.
Packing: 100 g