Agar Agar 100 G Of Agar Agar Powder - E406

Agar Agar, also known as china grass, is a gelling agent and thickening agent. Agar Agar uses include being used to produce gels, hot creams and chocolate mousse.
Our Agar Agar is a premium quality refined powder of European origin. The Gel strength of our Agar Agar is over 900 gr/cm2. Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior Vegan alternative to Gelatine. Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations. It can be used to produce hard, brittle, transparent and neutral gels that resist acidic pH down to 3.5. Agar Agar gels melt in the mouth giving an excellent flavour release. It becomes soluble at about 90-100°C and sets when the solution has cooled at around 40-45°C. It can be reheated up to 85ºC without melting. Due to the products gelling properties it is invaluable for modifying the structure of hot creams and mousse. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated, Non-bleached.   Premium Quality Pure European Grade. Gel strength of over 900 gr/cm2 Produce heat resistant gels and jellies that can withstand temperatures of 85ºC Produce strong, rigid gels that can be sliced Use a whipper gun to make light heat-stable mousses, to improve jams and custards texture and thicken liquids Add to water-based icings to avoid the need for refrigeration Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated, Non-bleached.   How to use: 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 re-boiled and more added to achieve the texture you require.   Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.     Ingredients: Agar Agar (E406)   Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.   Nutritional Information: Based on typical content/100g: Energy: 698kj/174kcal, Fat: <0.1g, Of which saturates: <0.1g, Carbohydrates: <0.1g, Of which sugars: <0.1g, Protein: 0.4g, Salt: 1.77g, Fibre: 86.4g.   Labelling according to EU & UK Regulations.

Our Agar Agar is a premium quality refined powder of European origin. The Gel strength of our Agar Agar is over 900 gr/cm2. Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior Vegan alternative to Gelatine. Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations. It can be used to produce hard, brittle, transparent and neutral gels that resist acidic pH down to 3.5. Agar Agar gels melt in the mouth giving an excellent flavour release. It becomes soluble at about 90-100°C and sets when the solution has cooled at around 40-45°C. It can be reheated up to 85ºC without melting. Due to the products gelling properties it is invaluable for modifying the structure of hot creams and mousse. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated, Non-bleached.

 

• Premium Quality Pure European Grade. Gel strength of over 900 gr/cm2
• Produce heat resistant gels and jellies that can withstand temperatures of 85ºC
• Produce strong, rigid gels that can be sliced
• Use a whipper gun to make light heat-stable mousses, to improve jams and custards texture and thicken liquids
• Add to water-based icings to avoid the need for refrigeration
• Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated, Non-bleached.

 

How to use: 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 re-boiled and more added to achieve the texture you require.

 

Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.  

 

Ingredients: Agar Agar (E406)

 

Dietary Information: Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

 

Nutritional Information: Based on typical content/100g: Energy: 698kj/174kcal, Fat: <0.1g, Of which saturates: <0.1g, Carbohydrates: <0.1g, Of which sugars: <0.1g, Protein: 0.4g, Salt: 1.77g, Fibre: 86.4g.

 

Labelling according to EU & UK Regulations.

AGAR AGAR NATURAL POWDER — Duals Natural

Agar Agar Poudre - - 25 g

Name of Food Additive:, Tito Agar Agar, List of Ingredients:, Agar Agar, Net Amount Options:, 100 g (3.5 oz), 1 kg (2.2 lb), 5 kg (11 lb), 20 kg

Tito Agar Agar E406

Agar Agar 100 G Of Agar Agar Powder - E406

Agar Agar 100 G Of Agar Agar Powder - E406

Food Additive E406 Thickener Agar Agar Powder/Strip/Bar CAS 9002-18-0 - China Agar Agar Jelly, Agar 900

urban platter Pure Agar Agar Powder Price in India - Buy urban platter Pure Agar Agar Powder online at

Mr.P Ingredients Agar Agar 100g Refill Pack Powder Palestine

Natural gelling agent, used to thicken sauces and stabilise ice cream. , Agar is a vegetable product, harested from seaweed. , Agar needs to be first

Agar-Agar E406 - 100g - Meilleur du Chef

Agar Agar kaufen

Best Quality Food Additives BP/FCCIV E406 Agar agar Powder Gel strength 900 g/cm2

Agar-agar powder, 1 kg, bag

Vahiné, Agar-Agar, Vegetable Gelling Agent