Agar Agar

Agar is tasteless and a very good gelling agent that is independent of the surrounding medium. Even a concentration of 1 %, Dissolved in hot water, is sufficient for a resilient, sufficiently mechanically stable but not too solid gel, with a very thin layer of aqueous liquid at the surface. Half a teaspoon is thus about as effective as four leaf gelatine.

Agar is (in the EU as a food additive of the number e 406) As a thickening agent, such. B. used in soups, confectionery and ice cream. At home you can use it as a vegan substitute for gelatin. also is agar ideal for thickening sauces, for making pies and creams as well as Asian dishes.

Storage: Our package anywhere at room temperature, clean and dry place away from direct sunlight possible.

Packing: Resealable aluminum bag is welded at first opening.