Agar Agar is obtained from marine algae and is a purely plant based alternative to animal derived gelatin.
It is the oldest gelling agent of plant origin. Its gelling strength is much higher than that of gelatin.
Use: It is suitable for all preparations, in which a gelling agent is required, both the salty as well as the sweet: jellies, jams, desserts, to thicken sauces and creams.
Use: for 1/2 liter of liquid (sauces, soups, ... ) or 500 g fruits 1 level teaspoon of Agar Agar, for 500 g puddings and molds use 2 tsp Agar Agar. Stir until smooth, then boil for about 5 minutes. It gels as it cools.
Ingredients: Agar Agar
* Organic Farming