An excellent gelling agent and thickener in many processed foods such as doughnuts, marmalade & jam, jelly candy, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream. Cap Walet
Agar is a polysaccharide found in the cell walls of some red algae and is unusual in containing sulfated galactose monomers (gelling agents). It requires nothing but extraction from red algae and purification to become agar. Agar added to liquids simply gels them into a convenient solid form. It is used as a gelatin substitute for Jell-OŽ like desserts.
Directions:
Heat 900 ml water and add 1 package until resolved, add 120 gr sugar, stir untill completely resolved, let it cool down on a plate.
Content:
Agar-Agar Powder, Vanilla, Food Colouring.
Origine:
Indonesia
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