Gelling agent of vegetable origin
Pot of agar-agar powder 35 g = vegetable gelling agent odorless and colorless to solidify the creams, jellies, mousses.
Naturally high in fiber, agar-agar can reduce the caloric intake of desserts.
Plus: agar agar comes from the algae of our French coasts.
Agar-agar is an algae, the main vegetarian and natural alternative to animal gelatin.
Dosage: 1 tsp.
coffee = 3 g of agar-agar.
Creams and blanks: 2.50 - 3.75 g / l / Foams: 6.25 - 7.50 g / l / Topping: 5 to 6.25 g / l / Candies: 8.75 to 10 g / l.
Use: Dissolve agar-agar in water, milk, etc.
Then bring it to a boil for 30 seconds.
Ingredients: French agar agar.
Food additive (E406).
May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy.
Directions for use: Keep away from light and moisture after opening.
For foodstuffs: limited use.
Do not ingest as is.
Do not inhale.
Do not put in the eyes.
Close well after use.
Net weight: 35 g
Gelling agent of vegetable origin
