Applications:

Translucent gelling agent, but not transparent, which also maintains the structure when hot. It has a clean cut and tends to syneresis (release of contained humidity). Low elasticity. It gels in a wide range of PH although it loses gelling power in acid media. Compatible with sugar.

How to use

Dissolving
Mix the amount of agar to be used with cold water or other liquid and heat to boiling. Gel quickly, allow to cool to gel properly. It is a translucent, firm and brittle gel; thermoreversible.
The gelling point is between 34 - 37°C and melting point between 86 - 90°C.
Note: in acidified aqueous solution it loses its gelling capacity.

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

Storage conditions

Store in a cool, dry place.

Nutritional information pper 100 g

• Energy 1423 kJ / 340 kcal
• Fat 0,4 g
  • Saturated 0,0 g
• Carbohydrates 83.0 g
  • Sugars 0,0 g
• Fibre 0,6 g
• Protein 1,0 g
• Salt 1.25 g

Allergens

None.