Agar Agar is a widely used gelling agent, through Gelification it enables foods to be moulded into a range of shapes without altering taste. As it is extracted from red algae the product is suitable for vegetarians; with many manufacturers now using it as a substitute for gelatine.
As Agar Agar is heat resistant it can also be used in baking helping to thicken and hold together pastry fillings, icings and even meringues. Typically only a few grams are required in recipes while the more you add the firmer the gel becomes.
How it works
Gelling occurs when a solution of agar-agar has cooled in a liquid that was previously heated to boiling temperature. Gel formation takes place at temperatures between 32°C and 43°C. Therefore heat the desired solution for Gelification to boiling point and begin cooling, before the temperature reaches 43°C pour the solution into the desired mould and allow to cool/solidify.
|Ingredients:||Agar Agar 100%|
|Allergens:||No Allergens Present|
|Minimum Shelf Life:||6 Months|