Agar agar is a verstalise vegetarian gelling agent, used to set creamy cheesecakes and panna cottas. The refined powder doesn’t change the odour or flavour of a dish, but is key to producing gels and jellies which melt in the mouth. As well as producing strong jellies and gels which can be sliced, agar agar can create fluid gels for sauces, or improve the texture of custard for use in tarts and trifles. You can also add agar agar to fruit juice to produce a thicker purée. Follow the below instructions for using agar agar: The dosage rates of agar agar is between 2-10g per 1kg of solution. To make a firm jelly/gel you will require approximately 7-10g. Soak the agar agar in the liquid solution for 5-10 minutes, then gently bring to the boil stirring constantly until all the agar agar is dissolved. Heat the solution to approx 100ºC. The solution will then set upon cooling at around 40–45°C. The gelling abilities of agar agar are affected by the acidity or alkalinity of the ingredients. Acidic fruits require greater amounts. The ph solubility of agar agar is: 4.5–9.0. If you have not used enough agar agar the solution can be boiled and more added to achieve the texture you require. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Agar agar (E406) Allergy Advice: suitable for vegans and vegetarians, non-GMO, gluten free, non-irradiated, non-bleached. Storage: Please store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
