Gelling agent and thickener made only from vegetables. Use sparingly, perfect alternative to animal gelatin. 1 Tsp (2 g) is equivalent to about 5 gelatin leaves.
Ingredients
agar agar*
* = ingredients from organic farming
** = from biodynamic agriculture
agar agar*
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
Gelling agent for substitution of gelatine, gluten-free
Usage
for thickening of soups, the preparation of pies, creams, cake glaze and for Asian dishes
Preparation Instructions
Use 1 tsp for 1/2 l of liquid or for 500 g fruit. For overthrowable pies or pudding completely dissolve 2 tsp agar agar in cold liquid and bring to a boil while stirring constantly. Fold in whipped cream when mixture begins to thicken.
Gelling agent for substitution of gelatine, gluten-free
Usage
for thickening of soups, the preparation of pies, creams, cake glaze and for Asian dishes
Preparation Instructions
Use 1 tsp for 1/2 l of liquid or for 500 g fruit. For overthrowable pies or pudding completely dissolve 2 tsp agar agar in cold liquid and bring to a boil while stirring constantly. Fold in whipped cream when mixture begins to thicken.
Additional information
Preparation
Agar Agar is harvested by divers who cut the algae directly at the sea floor. Once harvested, the algae are dried in the sun and stored in bales for up to several years. For further processing, the algae are washed and extracted in hot water. When refrigerated the extract gels. Through mechanical pressure and boiling the extract is further concentrated. The resulting powder is ground and filled into jars.
Produced in
Spain
Country of origin
EU agriculture
Origin of the main ingredients
Various countries
Quality
EU Bio-Logo
Storage advice
Please store in a dry place.
Legal name of the food product
Agar Agar
| Calorific value | 775 kJ / 191 kcal | |
| Fat | < 0,50 g | |
| of which saturates | < 0,10 g | |
| Carbohydrates | 10,00 g | |
| Sugar | < 0,50 g | |
| Dietary fiber | 78,6 g | |
| Protein | < 0,50 g | |
| Salt | 0,580 g |
Allergens
| Eggs and products thereof | not contained | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | not contained | |
| Crustaceans and products thereof | not contained | |
| Milk and products thereof including lactose | not contained | |
| Lupins and products thereof | not contained | |
| Nuts and products thereof | not contained | |
| Celery and products thereof | not contained | |
| Mustard and products thereof | not contained | |
| Sesame seeds and products thereof | not contained | |
| Soy and products thereof | not contained | |
| Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2) |
no | |
| Molluscs and products thereof | not contained |
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FAQ about Agar Agar powder
Agar-agar is considered an indigestible dietary fibre. Therefore, it can have a laxative effect in larger quantities (at least 10-15 g per day). Normally one uses 1-2 g per 100 g.
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For a gelation test, first chill a small plate. When the mixture boiled up with agar agar is ready to cool, put a spoonful of it on the cold plate. The mixture should gel within 2 - 3 minutes, i.e., obtain the desired consistency.
If the sample is too solid, stir in additional liquid. If the result is too liquid, cool the mass to hand warmth. Then stir some agar agar into a little fruit juice or water and mix this with the mixture. Bring to a boil again, stirring, and allow to cool again.
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Recipes with Agar Agar powder
Cashew >cheese< with wild herbs
Cherry cream cake
Pecan pie with spicy Christmas cookie ice cream and amaretto sauce
