Albert y Ferran Adria, Agar, Molecular kitchen, 500 g Agar is an extract of red seaweed that is used in molecular gastronomy for gelling, and thanks to its natural origin, it is also used by vegetarians. Thanks to this product, you can conjure up original desserts.

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Agar is an extract of red seaweed (Gracilaria and Gelidium), which has been used in Japan since 15th century as a gelatin. It was brought to Europe in 1859 as a food typical of Chinese cuisine. At the beginning of the 20th century it began to be used in the food industry. It is a source of fiber and has a high digestive ability even at low ratios. Gelification is fast. When making a jelly, it can withstand temperatures up to 80 ° C. Gel cracking is lost in contact with acidic substances.

In the form of a refined powder that is stirred and boiled in the cold.

Content: 500 g

Origin: Spain

We are a direct importer of this product.

Manufacturer Albert and Ferran Adrià
Package size 500 g
Country of origin Spain