Agar Agar, 50 g für perfekte Cremen
  • Agar Agar, 50 g für perfekte Cremen

Agar agar, 50 g

CHF6.90
Tax included
004001

Delicious cakes, sweet desserts and noble glazes get their stability from gelatine or a vegetable gelling agent. Agar-agar is also suitable for vegetarians and vegans and binds four times as strongly as gelatine. This way you achieve optimal results for all your treats.

Filialbestand in Adliswil: 5
Versandbereite Menge: 14

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Product Details

Data sheet

Note
About 8 g for 1 l liquid
Ingredients
Agar Agar E406
Quantity
50 g
Storage note
Cool and dry. Do not store in direct sunlight or near direct heat sources.
Country of production
Netherlands
Product Lactose Free
Yes
Product suitable for vegetarians
Yes
Product Gluten Free
Yes
Product Vegan
Yes
Product is kosher certified
No
Product is halal certified
Yes
Description

Agar agar, 50 g

Gelling agent is an indispensable helper when it comes to making creams, fillings and icings, with agar agar the treats are also suitable for vegetarians and vegans. With the right dosage and application, soft masses are created with enough stability to keep their shape in a cake, for example. Fruit jellies or even gummy bears can also be made with agar agar.

Agar Agar - Application

Unlike gelatin, agar agar is boiled whole with the liquid and then mixed with the remaining ingredients. For half a liter of liquid, add about 4 g of the powder. This can be cream, fruit juice, water or syrup. Stirring constantly, bring the liquid with the agar agar powder to a bubbling boil, then you can continue to process the mixture. Work quickly, because agar agar binds at room temperature. Thus, cakes made with agar agar can withstand more heat and can easily be stored outside the refrigerator. Of course, if the liquid contains other perishable ingredients, the dessert should still be refrigerated.

Agar agar is suitable for all recipes that are normally made with gelatin. So if you want to make your favorite recipe vegetarian or vegan, this agar agar powder is the perfect choice. Since the powder gels more than gelatin, the amount needs to be adjusted slightly. Thus, about a quarter of the amount of gelatin is needed, the powder must necessarily be boiled with liquid.

Agar agar gels earlier than gelatin, so work must always be done quickly. In addition, the finished treats should be enjoyed within two days, otherwise the powder loses its binding ability. The powder is colorless and tasteless.  

Nutrition facts / 100 g

Energiewert in kJ 720 kJ
Energiewert in kcal 172 kcal
Fett 0.10 g
   davon gesättigte Fettsäuren 0.00 g
Protein/ Eiweiss 0.10 g
Salz 0.00 g
Kohlenhydrate 0.40 g
   davon Zucker 0.00 g
Ballaststoffe 86.00 g

Allergens

Description
Gelling agent
Cereals and cereal products containing gluten
Does not contain
Crustaceans and crustacean products
Does not contain
Eggs and egg products
Does not contain
Fish and fish products
Does not contain
Peanuts and peanut products
Does not contain
Soy and soy products
Does not contain
Nuts and nut products
Does not contain
Milk and dairy products
Does not contain
Celery and celery products
Does not contain
Mustard and mustard products
Does not contain
Sesame seeds and sesame seed products
Does not contain
Sulphur dioxide and sulphites
Does not contain
Lupine and lupine products
Does not contain
Molluscs and mollusc products
Does not contain
Milk sugar (lactose)
Does not contain
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