Texturas Gelification Agar Powder
₹1,935.00 – ₹10,260.00
₹3.87–₹20.52 /gm
- Agar Is a gelling agent of which only a small amount is needed to enable the creation of a wide range of texturas (Jams, fruit pastes). It was the first product with which hot gelatines could be made, although it also allows the preparation of cold gelatines.
- How to use: Dissolve 2-10g per litre at room temperature in an aqueous medium and bring to the boil. Once jellified, it withstands temperatures of upto 70 ° C. In an acidic mediums its gelling ability is reduced. Limited use in food. Maximum amount of specific foods: 10g per kg.
- Ideal For: Ideal for professional chefs and adventurous home cooks alike, this versatile ingredient allows you to create stunning visual and textural elements for your dishes.
- Characteristics: 1) Presentation in the form of the refined powder. 2) Mix cold, then simmer. 3) After quick gelation, it can withstand temperatures up to 70 ° C (hot gelatin). 4) Let stand to ensure optimal gelation. 5) Loss of gelling power in acidic environments.
- Ingredients: Gelling agent: agar (Gelidium elegans). (E-406)
- Storage: Keep in a cool dry place. Out of reach of Children.
Country Of Origin: Spain
About Brand: Since its creation in 1997, elBullitaller’s aim has been to expand the range of textures that can be used in the kitchen. As a result of this research, techniques such as foams, clouds, etc. have been created, representing an evolution in his style. The Texturas range is essential if you want to incorporate some of our most famous techniques into your kitchen, such as hot jellies, air, gelatine caviar or spherical ravioli. The products that make up the five families – Spherification, Gelification, Emulsification, Thickeners and Surprises – are the result of a rigorous selection and testing process. Texturas is the beginning of a world of magical sensations that has expanded over the years.
About Product: GELLING : Jellies are one of the most characteristic preparations of classical cuisine and have evolved with modern cuisine. Until a few years ago, they were mainly made with gelatin sheets (known as “fish tails”); since 1997, agar, a derivative of seaweed, has been used. The kappa and iota carrageenans are also obtained from seaweed and have specific properties of elasticity and firmness that give them their own personality. To complete the family, we present gellan, which makes it possible to obtain a rigid and firm gel, and methyl, with high gelling power and great reliability. Texturas Iota is a gelling agent obtained from a type of red algae. Agar is extracted from red algae (species Gelidium and Gracilaria). It is a vegetable gelling agent that has been 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. Agar is rich in fiber. You only need a small amount to make jelly. Moreover, you can make hot jellies with Agar.
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.
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Texturas Gelification Agar Pow...
₹1,935.00 – ₹10,260.00
₹3.87–₹20.52 /gm
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