Description
IN THE PHOTO – homemade marshmallows from @SkriķuNašķi made with this agar!
Recommended dosage: 2–4 grams of agar per 1 liter of product (water, juice, milk, or other liquids) for a softer jelly, or 5–10 grams per 1 liter for a firm jelly.
Agar strength (1.5%, 15h) = min. 900 g/cm²
You can safely mix agar into hot water or liquids!
Usage tip: mix the required amount of agar with cold water or another liquid and heat to a boil. The gelling process happens quickly! Let the mixture cool so it sets properly. It will form a crystal-clear gel.
Agar may lose its gelling ability in acidic liquids!
Agar is perfect for making various jellies. It has no unpleasant aftertaste! Try making jam or marmalade from fresh berries and fruit, using birch sugar instead of regular sugar. Fresh fruit jelly makes a delicious dessert!
Agar is a seaweed; it is lactose-free and gluten-free. It is a plant-based product. Suitable for vegans and vegetarians.
While we prepare more detailed info, feel free to read more about agar and get recipe inspiration here:
How to use agar correctly? – the world’s healthiest dessert – BioBlogs.lv
Agar – an overview | ScienceDirect Topics
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