Extracted from red algae (species Gelidium and Gracilaria), Agar is a gelling agent used in Japan since the 15th century. It was introduced in Europe in 1859 as food for Chinese cooking and began to be applied in the food industry in the early 20th century. This source of fibers allows the formation of gel in very small proportions, very useful in the elaboration of
- Presentation in the form of the refined powder.
- Mix cold, then simmer.
- After quick gelation, it can withstand temperatures up to 80 ° C (hot gelatin).
- Let stand to ensure optimal gelation.
- Loss of gelling power in acidic environments.
Produced by Sole Graells SA, Princep Jordi, 208014, Barcelona, Spain.
Imported & Distributed by Chenab Impex Pvt Ltd. J1-A, Ansa Industrial Estate, Saki Vihar Road Sakinaka, Andheri(E), Mumbai 400072 INDIA.