Agar Agar - 130A2667
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Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatin in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
• RECOMMENDED DOSE :
• Milky products, sauces, soups, stocks, biscuits, pastry, desserts: 5 to10 g/kg.
• Dairy and confectionery specialities:10 to 20 g/kg
• Dietary products: 20 to 40 g/kg
• PACKAGING : 1 kg