Organic Agar agar for making all kinds of desserts, sauces, creams, soups, smoothies, cakes, jellies, mousse, jams, etc ...
Agar agar is 100% natural. It is used in many products as a thickener or emulsifier. It is registered as an additive with E406 in the international Codex Alimentarius. Agar Agar can absorb a large amount of moisture. This can also be eaten as an intermediate dish or flat cake / flan. To do this, it is sufficient to season the still warm mass with sugar. The word agar-agar comes from Malay and means jelly.
Ingredients: seaweed extract (knot seaweed / Gracilaria verrucosa).
Origin: France
Use
Agar agar is also suitable for use in making jam (mixing agar agar with sugar), the base is 2 grams per half liter of liquid or 4 grams per kilo of fruit (ratio depending on the type of fruit.
Two grams in half a liter of milk or water boiled for 5 minutes cools down to a jelly with a pleasant texture.
Other suggestions: use agar agar with gelling, fish dishes or vegetables.
Slimming: Agar has a satiety effect: because agar agar absorbs a lot of moisture, it swells in the stomach, causing a feeling of satiety earlier.
ADDITIONAL INFORMATION / ALLERGENS
Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package.
The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea.
(see recipe under "Additional information")
| NUTRICIONAL VALUE | FOR 100 G |
| Energy (kj / kcal) | 757 / 181 |
| Fat (g) | 0,2 |
| of which saturated (g) | 0 |
| Carbohydrates (g) | 0 |
| of which sugars (g) | 0 |
| Fibers (g) | 7,7 |
| Protein (g) | 0,1 |
| Salt (g) | 2 |
