/! Cold dilution of the powder before boiling.
Dissolve agar-agar in a cold liquid and bring your preparation to the boil. Gelling takes place on cooling. Average dose for a pleasant texture: 4 g per liter (the quantities are to be adapted according to the preparations).
Directions for use
Agar-agar is obtained from fresh seaweed dried in the sun and wind. 100% vegetal and natural, it replaces
advantageously gelatin. Agar-agar is very practical in cooking: it gives the ideal consistency and texture to sauces, fruit purées, vegetable aspics, flans, charlottes... Increase the quantity of agar-agar if the preparation is acidic.
For jams, add at the end of cooking the agar-agar previously cold-stirred and wait until it starts boiling again before turning off the heat.
Agar-agar* (seaweed extract).
* Product from organic farming.
Certified product FR-BIO-01 - ORIGIN FRANCE
GLUTEN-FREE - Product licensed by AFDIAG under the number FR-142-009
Storage of the powder at room temperature, in a dry place.