AGAR AGAR STRIPS 20 G

For food use as a gelling and stabilizer in jams, jellies, juices, cakes, yogurt, flan and curds; as a thickener in low concentrations in custard, ice creams, mayonnaise and other sauces.

Hydration :It may be consumed naturally in soups and salads. Introduce the agar strips in warm water (50ºC / 122ºF). After 20 minutes it acquires a fibrous texture. After 2-3 hours it will be gelatinous. Boiling :In order to use as a gelling or thickener agent. Boil the agar strip sfor 4 minutes while shaking to facilitate dissolution. Once dissolved, let it cool. Agar agar gelatine keeps its texture even at 40ºC. Very soft texture 0,8 g / 500 ml Soft texture 1,5 g / 500 ml Hard texture 5 g / 500 ml Very hard texture 7 g / 500 ml Results based on tests carried out by PORTO-MUIÑOS. We recommend that each user carry out their own tests and check their particular results.