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
We are a direct importer of this product.