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). Leave to rest 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 makes it very easy to obtain delicious organic flans.

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.

Use:

Jams
Coulis / fruit preparations
Wine jelly
Tea jelly, herbal tea
Hot foam
Hot whipped cream
Mousses
Creams

The alternative to animal gelatin is agar-agar, a vegetable gelling agent extracted from algae. Of Japanese origin, kanten or agar-agar is obtained from the dehydration of several types of red algae (Latin name Gelidium, family of floridae).

Suggestions:

• Hot langoustine gelatin:

1. 250 g langoustine broth / 0.6 g Agar, and salt
2. Mix the salted langoustine broth with the Agar. Bring to a boil over medium heat, stirring constantly.
3. Leave to coagulate in the refrigerator for at least 2 hours, then heat under a salamander when serving.

• Basil terrine

1. 250 g basil water / 0.9 g Agar, and salt
2. Mix 1/4 of the water with powdered Agar. Bring to a boil over moderate heat, stirring constantly.
3. Remove from the heat, then add the remaining salted basil water. Skim. Leave to coagulate in a square container to a height of 1 cm.
4. Leave in the refrigerator for at least 3 hours.

Sosa Ingredients Indicators: