Agar-agar 1200 (250 g)

Agar-agar is a gelling substance of plant origin. It is obtained from seaweed, so the product is rich in minerals and iodine.

Method of obtaining agar-agar: from Gracilaria algae.

Properties of agar-agar:

• < span style="font-size:16px"> 1 teaspoon of agar-agar (gel strength 1200) replaces 8 teaspoons of gelatin
• has a thicker consistency, hardens faster
• completely dissolves at temperatures from 95 < /span>
• gelling temperature 38-39 C
• thermoreversibility.
• has a neutral taste, suitable for any dish
• hardens quickly, does not melt in the heat
• has antibacterial properties, which promotes long-term storage of dishes.

This is a vegetable thickener, ideal for use in vegetarian cuisine < /p>

The main positive property of agar-agar is its extreme ease of use.

Agar-agar is a rich source of iron, magnesium, potassium, calcium, iodine, and folic acid. O has a mild laxative effect, which is successfully used in dietetics.

Promotes the removal of toxic substances from the body, it is also used in as an anti-inflammatory agent.

Agar-agar is used for making marmalade, marshmallows, jelly, soufflé, for preparing meat and fish jellied dishes, for making ice cream, sauces , marinades, as well as for clarifying drinks.