AGAR-AGAR 40gr

It is used in the preparation of dessert jellies and aspics, because it has the property of not altering their natural flavor. Agar-agar produces a more solid jelly than the commercial one, it does not dissolve easily, and is also completely vegetal. It is absorbed in minimal part by the body, so it does not provide any caloric intake. Its preparation is easy and quick and requires only a short cooking, the longest time is required for its solidification: one hour at room temperature. Not requiring sugars to gel, it is suitable for the production of low-sugar jams[1].

Used for savoury preparations, it does not require large quantities, to thicken sweets, larger quantities are needed. The seaweed from which agar-agar is obtained has cell walls rich in starches and complex polysaccharides similar to cellulose. The seaweed has a very strong and intense flavour, so it is necessary to treat it to soften the fibres and neutralise the taste.