Product produced from the hydrolysis of pig skin collagen
Applications:
This gelling agent is of great interest in cooking because it makes gels that hold their structure when hot. Agar gels are translucent, firm and clean-cut and have a tendency to syneresis. It can be used for fruit slices, hot jellies, ravioli, cannelloni...
How to use
Mix the amount of agar to be used with water or other cold liquid and heat to boiling. It gels quickly, let it cool down so that it gels properly. It is a translucent, firm and brittle gel; thermoreversible. The gelling point is between 34 - 37ºC and the melting point between 86 - 90ºC. Note: in acidified aqueous solution it loses its gelling capacity
Guideline dosage
Use 2-4g/l for soft gels; 5-10g/l for hard gels
Storage conditions
Shelf life of 2 years under the specified storage conditions. Store in a cool and dry place
Company information:
From the Foodissimo brand with more than 45 years of experience in the distribution of natural ingredients for the food industry.
Foodissimo brand with more than 45 years of experience in the distribution of natural ingredients for the food industry
Selection of natural ingredients designed to decorate or accompany, to help create more attractive recipes. We find, on the one hand, ingredients already known but very difficult to access in small formats and, on the other hand, highly innovative ingredients, practically unique and only used until now by leading food industries
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