Agar Agar, white

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White Agar-Agar, gulaman.


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 white 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.


Contains 20 grams.


Best before: 2014-01-30.





Agar-Agar, dried seaweeds.

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Agar Agar, white

White Agar-Agar, gulaman.

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