AVERAGE NUTRITIONAL VALUES
100g / 8% Reference contribution
*of which saturates : 1.3g/6%
**of which sugar : 1g/1%
2 grams of agar-agar flakes are enough to gel ½ liter of liquid. Dilute your agar-agar in the cold liquid of your preparation.
Bring gently to a boil until completely dissolved. Take care not to cook for more than 3 minutes after boiling, otherwise it will liquefy again.
- This vegetable gelling agent it can be used for jams and jellies, dessert creams, custards, aspics, ice creams, salty or sweet mousses.