Агар-агар 900
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- Brands Laisves
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- +380 (68) 539-94-98 Киевстар
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- 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
- shop@laisves.com.ua
Agar-agar is a gelling substance obtained by extraction from red and brown algae (Gracilaria, Gelidium, Ceramium, etc.) growing in the White Sea and the Pacific Ocean. Agar-agar consists of carbohydrates (up to 80%), proteins and fiber, contains almost all the necessary macro- and microelements, many vitamins, so it is very nutritious. It is widely used both in cooking and in the food industr..
Agar-agar is a gelling substance obtained by extraction from red and brown
algae (Gracilaria, Gelidium, Ceramium, etc.) growing in the White Sea and the
Pacific Ocean.
Agar-agar consists of carbohydrates (up to 80%), proteins and fiber, contains
almost all the necessary macro- and microelements, many vitamins, so it is very
nutritious. It is widely used both in cooking and in the food industry as a
vegetable substitute for gelatin. Not a product of animal origin, it can be used
in vegetarian and lean cooking.
The hot solution is clear and limited in viscosity. When cooled to temperatures
of 35-40 degrees, it becomes a clean and strong gel.
Using:
Agar-agar powder is dissolved in any hot liquid, for example water, fruit juice,
broth, and allowed to swell. The approximate ratio is 1 tsp. per glass of
liquid. Then bring the liquid to a boil, stirring constantly, until the powder
is completely dissolved. Then add the desired additives and finally cool the
dish at room temperature or in the refrigerator.
Application:
- marmalade, marshmallows, chewing candies, marshmallows, various fillings,
soufflé dietary products (jam, confiture)
- canteens sweet dishes (jelly, mousse, blamange, jelly)
- ice cream