Creative Cuisine Agar, gelling agent
Agar is an extremely economical, vegetable gelling agent that is obtained from red algae. It allows a wide range of preparations: jams, savoury or fruity jellies, desserts and much more. A vegetarian gelatin substitute. Agar can be used to make both cold and hot jellies. Stir in 2-10 g of agar per litre of cold liquid and bring to the boil. After gelling, it is heat-stable up to 70 °C. At low pH values (acidic foods) agar can lose its gelling ability.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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