Loading..

Product was successfully added to your shopping cart.





 

No products in the cart.

Agar Agar

This strong gelling agent, widely used in Japan, comes from red algae and is very low in calories. 2g will replace a leaf of gelatin. Dilute and add while still warm to your dishes.

Price From: €7.20

* Required Fields

Price From: €7.20

Be the first to review this product

FREE shipping
on orders over 60€. See Terms and Conditions

Need help? Professional?

Contact us

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
Allergen Allergen free
Ingredient Agar Agar
Storage conditions Keep at room temperature in a dry place.
Use By date 5 years
Culture mod No
Color White
Botanical genus and species Gracilaria gelidium
Intensity scale No
Other names No
Aromatic footprint No

Reviews

  1. Be the first to review this product

Add a review

Only registered users can write reviews. Please, log in or register