Agar-a plant-based alternative to gelatin 25g

New on the shelves at @ieber.lv - agar with a strength of 900.

Agar is a plant-based alternative to gelatin. It is 100% natural and is derived from algae. It has not been found to cause allergies and is suitable for vegans and vegetarians.
It was first discovered in Japan in 1658 and has been widely used in Asian cuisine since then, especially in desserts. Agar has no smell, taste or color. That makes it perfect for cooking!
It fulfills three main properties – as a gelling agent (forming a gel), a thickener, and an emulsifier (helping to combine substances).
Read more: http://www.bioblogs.lv/ ka-pareizi-izmantot-agaru-p asaules-veseligakais-deser ts/

• for thickening - 0.8g agar

• for soft jelly – 1g

• for firm jelly – 3g

• jelly for firming candy – 5g

• for curdling sour juice -1.5g

• More jelly types and tricks: https://cookbook.ilaipa.lv/zeleja

Preparation:

Agar is a food additive E406, used in the food industry as a thickener in the production of soups, sauces, ice cream, marmalade, marshmallows, chewy sweets, pastilles, various fillings, soufflés, dietary products, bubble tea balls, and jam.

Agar in Southeast Asia is made from certain red and brown species of algae, which are harvested from the seabed or artificially grown on special plantations.

Comparing agar-agar with gelatin, you can find many advantages of this thickener:

1. Jelly made from agar-agar retains its properties longer than gelatin, as agar remains in the form of a dense gel even at a temperature of 40 degrees;

2. This is a tasteless and odorless substance that is important for cooking;

3. Agar is almost transparent, but gelatin is opaque;

4. Jelly made using seaweed thickener can be heated to boiling point, then cooled, and it will return to its jelly-like form. But gelatin does not have this property;

5. Zero calorie content can be considered an advantage in several cases;

6. A plant-based essence, agar-agar is suitable for cooking after lean food;

7. Coagulates even in acidic environments.

Application:

Agar 1-5 gr per 1 liter. Energy value 100gr = 0

Gelatin: 20-35 gr per 1 liter. Energy value 100gr = 355kcal

With 1 teaspoon or approximately 5 grams of strong agar, you can coagulate 500g of fruit or 500 milliliters of liquid.

Using the same amount of weaker agar will also make the gel weaker.

The amount of agar needed also depends on what result is needed - a firm jelly or just thickening the sauce.

On average, 0.8 to 1.5 grams of agar are needed per 100 grams of liquid.

Fruit marshmallows recipe:

Sugar: 450 g

Fruit puree: 250 g

Egg white: 1.1 pcs

Agar-agar: 10 g

Water: 150g

Whip the fruit puree with 50 g of sugar and after a few minutes, without stopping the whipping, add the egg white and continue whipping.

For the sugar syrup, boil water with 350 g of sugar. When the syrup has heated up, add agar-agar mixed with 50 g of sugar and continue to boil until the syrup reaches a temperature of 110 degrees. Then check the consistency of the syrup: if it is still as liquid as water, cook it further, but if it stretches from a spoon, then it is ready.

Pour the hot sugar and agar syrup in a thin stream into the mixer bowl where the puree is beating. Beat for another 10 minutes until the mixture thickens.

Fill it warm in a pastry bag and pipe marshmallows of the desired shape onto baking paper. Leave the marshmallows to dry for about 8 hours, then sprinkle with powdered sugar, remove from the baking paper and press the backs together. Find out more: https://cookbook.ilaipa.lv/recepte/208

You will receive the ordered product in 1 package as much as you need, if you specify 2x25g, then you will receive 50g of the product in 1 package.

Recipe for vegan jelly candies:

200ml juice

4 teaspoons agar agar

2 tablespoons syrup

Customer Review: Thank you very much!!!! You have the best agar Latvia!!!!!!