Agar Agar powder

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

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.

Additional information, nutritional values, vitamins & minerals, allergens

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

Nutritional values

referred to 100g

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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Recipies with Agar Agar powder

FAQ

FAQ about Agar Agar powder

Can agar-agar have a laxative effect?

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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How is a gelation test carried out?

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