Pure Agar Agar Sosa - 500g

• Property: Gelling agent
• Use: Mix with a liquid. Bring to the boil and leave to cool.  
• Use: All liquid preparations.
• Note: Heat resistant (90°c). Do not freeze. Thermo-reversible. In acidic areas, less gelling. Gelatin not too elastic.
• Optimal applications: Solid caviar / Hot jelly >90°c.
• Other elaborations: Gelatins / purees / veils / mousses.
• Allergens:  Allergen-free

M ise en oeuvre :  Heat to 90° C and use continuously. Can be reheated as often as necessary.

Application products: Water and all kinds of liquids containing a volume of water greater than 80%.

Characteristics : Presentation in the form of refined powder. Mix cold, then simmer. After its rapid gelling, it can withstand temperatures up to 70 ° C (hot gelatin). Let stand to ensure optimal gelling. Loss of gelling power in acidic environments.

Agar-agar can replace gelatin in all recipes, you just need to know that 1 teaspoon of agar-agar (which corresponds to approximately 4g) is equivalent to 6 sheets of gelatin, that you need between 2 and 4g of agar per liter and that it must be boiled in a liquid for 2 minutes. It has a swelling power approximately six times greater than that of gelatin and is active from a concentration of 1%. It allows you to obtain delicious organic flans very easily.

Extracted from red algae (Gelidium and Gracilaria species), Agar is a gelling agent used in Japan since the 15th century. It was introduced to Europe in 1859 as a food specific to Chinese cuisine and began to be applied in the food industry at the beginning of the 20th century. This source of fiber allows the formation of gel in very small proportions, very useful in the context of the development.

Sosa Indicators Ingredients: