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Description
Details
The origins of agar-agar are more complicated than at first would appear. Indeed, it looks like a simple white powder with no smell or taste, yet in reality it is a mucilage obtained from several red algae from the Gelidium cartilagineum or Gracilaria species.
Agar-agar involves a long process:
- The algae are collected from the beaches of Pen Lan, a special protected site under Natura 2000
- They are then washed and dried several times.
- Then boiled.
- Once they have cooled down and been dried out, the mucilage forms in thin strips which are then ground down to a powder.
It is used widely in cooking now; widely replacing gelatin. It is a totally natural product, obtained solely from plant materials, with virtually no calorific value, whilst it is a far better gelling agent than gelatin. All this is what makes it so successful!
Half a teaspoon of agar-agar is enough to make a flan, a mousse or a terrine.
Additional
Additional Information
Country | France |
---|---|
Post | No |
Allergen | Allergen free |
Ingredient | Agar Agar |
Storage conditions | Keep at room temperature in a dry place. |
Use By date | 5 years |
Nutritional info | No |
Culture mod | No |
Color | White |
Botanical genus and species | Gracilaria gelidium |
Intensity scale | No |
Other names | No |
Aromatic footprint | No |
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