Plant-derived agar is used as a gelatine, hardener and thickener. It is ideal for the production of jellies, jams, ice creams and gummies. It solidifies quickly, even before the liquid has time to cool.
Strength ≥ 700.
High in fibre. 1 full t.k. (3,5 g) is equivalent to 6 gelatine sheets.
Preparation: add 3,5 g agar per 100 ml cold water with stirring. Cook for 2 minutes. Stirring all the time. Add 400 ml of liquid and stir. Refrigerate the resulting mixture for 3 hours.
Tip: If you want to make jellies from juice you don’t want to boil, dissolve the agar in a little water, bring it to the boil and then pour it into the juice.
