Agar-agar | Gelatin Substitute | 200g

Agar-agar: Natural Gelatin Substitute of Plant Origin

Agar-agar, known as an excellent thickening agent, is a plant-based product obtained from red sea algae. This versatile gelatin substitute is completely odorless and tasteless, making it a perfect addition to various dishes without affecting the original flavor profile. Agar-agar also contains several minerals such as manganese, magnesium, iron, calcium, sodium, and zinc.

Why Choose Agar-agar?

Agar-agar is ideal for vegans and vegetarians looking for an alternative to gelatin. The product, often referred to with the code E-406 on the label, has a stronger gelling effect than traditional gelatin. It can easily dissolve at a temperature of 85-95 degrees Celsius and solidifies at 32-35 degrees without needing to be placed in the refrigerator.

Versatile Use

Agar-agar can be used in various ways in the kitchen. Use it for making creams, jellies, mousses and even jam. For average gel hardness, it is recommended to use 1 flat teaspoon of agar-agar per glass of liquid. First dissolve the agar-agar in cold water before adding it to boiling water, then cook for a few minutes. When making jam, combine about 1.5 kg of fruit and 500 g of sugar with 1-1.5 teaspoons of this agar-agar to achieve the desired consistency.

Storage Advice

Store agar-agar in a cool and dry place to maintain its quality. The product is sourced off the coast of Japan and offers a natural alternative to traditionally processed gelatin products.

Application - our video on Youtube

About 2g (1 spoon) of agar-agar per 250ml of water. Agar-agar has a neutral taste and is therefore very widely applicable, such as in pudding, cakes, soups, sauces, ice cream, jams etc. Agar-agar dissolves at a temperature of 95°C (boil well to dissolve properly), solidifies already at 32-35 °C. So you don't need to put the dish in the refrigerator.
It's best to dissolve agar in a glass of water and add during the cooking process to the boiling dish.