LaTienda Home MY ACCOUNT   |   ORDER TRACKING   |   Shopping Cart CART 0 ITEMS
LaTienda Home
Articles and Tips Authentic Spanish recipes Signup for free catalog Customer support, help, and FAQ Wholesale buyer program LaTienda in the Press
Search our Site
HOME
SPANISH FOOD
Customer Favorites
Almonds & Nuts
Beans & Lentils
Beverages
Bonito Tuna
Boquerones Anchovies
Capers
Cheese
Chocolate
Chocolate - Sugar-Free
Chorizo Sausage
Coffee
Cookies
Desserts
Fruit Preserves
Gift Selections
Honey
Iberico Sausages
Jamon/Ham
La Cuna Preserves
Mantecados
Olives
Olive Oil
Paella
Piquillo Peppers
Rice
Saffron
Sauces & Spreads
Seafood
Paprika
Soups & Pasta
Spices
Tapas
Texturas
Tuna
Turron Candy
Vegetables
Vinegar
New World Flavors

 
Signup for Free Recipes
Order Our Free Catalog
Join Club Tienda
Customer Comment
"...You guys are doing a great job. Thanks again. Happy Holidays!" Gabriela
Read more comments
Catalog Quick Shop
  Enter Item # and Quantity
 

View Larger
Show me more items like this
Add to My Wish List
View Ingredients

Powdered agar-agar.

View Ingredients

Texturas - Agar
Part of the 'GELIFICACIÓN' Group

 
$95.42  17.6oz/500g   / TE-05

Quantity:

 

Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.

Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Gelification is fast. Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin). Allow it to rest for correct gelification. In acidic mediums, it loses part of its gelling capacity.  (more info)

Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.

Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Gelification is fast. Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin). Allow it to rest for correct gelification. In acidic mediums, it loses part of its gelling capacity.

For More Info and Recipes Visit: http://www.texturaselbulli.com

  (less info)

Additional Product Suggestions
Palacios Chorizo from Spain (Mild)

Palacios Chorizo from Spain (Mild)
All Natural - Imported from Spain
$8.50 CZ-06

Buy this item MORE INFO

Hand-sliced Jamon Serrano

Hand-sliced Jamon Serrano
Imported Serrano Spanish Ham, Freshly Sliced
$18.95 JM-01

Buy this item MORE INFO

Membrillo & Artisan Young Manchego Combo - Save 10%!

Membrillo & Artisan Young Manchego Combo - Save 10%!
1.3 lb Membrillo + 2 lb Cheese
$59.95 CS-04

Buy this item MORE INFO

Gourmet Marcona Almonds

Gourmet Marcona Almonds
A Jar of the Largest Marconas in the World
$9.95 NT-08

Buy this item MORE INFO

Contact Us Affiliate program Partner Links Privacy Policy RSS Feeds Site Map
© 2008, LaTienda. All rights reserved.