Texturas - Agar
  • Mix into liquid and boil for limitless shapes & flavors
  • Part of the 'GELIFICACIÓN' Group of the Texturas line
  • Refined powder extracted from red algae
  • Quick working
  • Size - 17.6 oz/500 g

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 and spread to the worldwide food industry around the turn of the 20th century. It is a source of fiber and can form gels into a variety of shapes and 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 inspiration and recipes visit: http://www.texturaselbulli.com

Ingredients

Powdered agar-agar.

Nutritional Information

About 10-14 oz.

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