Agar Agar strips 10 g
Description:
Agar Agar is a vegan gelling agent, also known as Japanese Gelatin. Agar Agar is made from the cell walls of algae (especially red algae), mainly from East Asia.
These translucent, white algae threads can also be ground for further processing and thus be used as gelling agents for desserts.
Use:
Vegan gelatin, (see recipe).
Agar Agar is mainly used for jellies, ice cream, cake glazing or to gloss over biscuits and to thicken creams, mousses and compotes.
Taste:
These agar agar threads are:
10 g packaging
Agar Agar is a vegan gelling agent, also known as Japanese Gelatin. Agar Agar is made from the cell walls of algae (especially red algae), mainly from East Asia.
These translucent, white algae threads can also be ground for further processing and thus be used as gelling agents for desserts.
Use:
Vegan gelatin, (see recipe).
Agar Agar is mainly used for jellies, ice cream, cake glazing or to gloss over biscuits and to thicken creams, mousses and compotes.
Taste:
These agar agar threads are:
- tasteless and odorless
- without artificial additives
- preservative free
10 g packaging
Nutritional information per 100 g
| Energy: | 1453 kj / 347 Kcal |
| Fat: | 2 g |
| Saturated fat: | 0,00 g |
| Carbohydrates: | 35,8 g |
| Sugar: | 0,00 g |
| Protein: | 43 g |
| Salt: | 0,00 g |
Agar Agar Jelly:
10 g agar agar strips
300 ml water
600 ml water
400 g sugar
Soak the Agar Agar in cold water for at least 12 hours, then add the remaining water, simmer to dissolve the strips. Pass through a sieve again and again until strips are no longer visible. Then add sugar and boil again. Pour everything into a container and allow to cool / gel.
For each further use, cut off the amount of jelly and dissolve warm, if necessary add flavor and use for coating / gelling.
Agar agar powder = 3 sheets gelatin
1 g agar agar powder
100 g of liquid (fruit juice, water, wine, milk, cream)
Soak agar agar powder in water for at least 3 hours, then warm slightly and dissolve. Before it cools down, add more ingredients for cream or mousse.
10 g agar agar strips
300 ml water
600 ml water
400 g sugar
Soak the Agar Agar in cold water for at least 12 hours, then add the remaining water, simmer to dissolve the strips. Pass through a sieve again and again until strips are no longer visible. Then add sugar and boil again. Pour everything into a container and allow to cool / gel.
For each further use, cut off the amount of jelly and dissolve warm, if necessary add flavor and use for coating / gelling.
Agar agar powder = 3 sheets gelatin
1 g agar agar powder
100 g of liquid (fruit juice, water, wine, milk, cream)
Soak agar agar powder in water for at least 3 hours, then warm slightly and dissolve. Before it cools down, add more ingredients for cream or mousse.
.
