Agar-Agar is a vegetabilic alternative to gelantin and suits vegetarian meals and desserts. While gelantin is made from butchered pigs the Agar-Agar comes from dried seaweeds. Agar-Agar gives a glutenous texture for candy, jam and desserts. Note that there is a difference between the doseage of Agar-Agar powder and flakes. Agar-Agar turns glutenous at about 35 degrees celcius.
Agar-Agar Red from Aling Conching.
Cooking suggestion:
1 Stick Agar-Agar
2 3/4 Cup Water
1 Cup Sugar
1/4 Teaspoon vanilla
Direction: Soak Agar-Agar in water for approximately 30 minutes, then boil until Agar-Agar melts. Then add sugar and cook for 10-15 minutes. Add lemon extract an remove from the flame. Cool in a flat pan until Agar-Agar hardens. Makes serving for 6.
Product Details
943
- Net weight
- 20g
- Best-before-date
- 2024-05-28
- Made in
- The Philippines
- EAN
- 4806514651013
Ingredienser
Dried seaweed (99.99%), artificial color E129: May have a negative effect on children's behavior and concentration
Näringsinnehåll / 100 g
| Energy | |
| Fat | g |
| Saturates | g |
| Carbohydrate | 7 g |
| Sugars | 0.3 g |
| Fiber | 0.5 g |
| Protein | 0.5 g |
| Salt | 0.0225 g |
This product contains
-
Artificial colors
16 other products in the same category:
-50%
Red Agar-Agar, gulaman.