Agar
Gelling agent
170g / 500g
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Agar unfolds its effect even in very small quantities and allows a wide range of preparations: Jams, savoury or fruity jellies, desserts and much more. Agar allows the preparation of both cold and warm jellies. Is extracted from red algae.
Features & instructions for use
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Vegetarian/vegan gelatin substitute, gluten free
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Finely ground powder, tasteless
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Gels very quickly; once gelled, the preparation can withstand temperatures of up to 80 °C.
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In combination with ingredients with a high acid content, agar loses its gelling power
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Stir Agar into cold liquid and heat until just beginning to boil.
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Dosage for soft jellies: 2-4 g/l, dosage for firm jellies: 5-10g/l
Agar
170g
CHF 29,40
172,94 CHF / kg
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Agar
500g
65.90 CHF
CHF 131.80 / kg
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Recipe suggestion
More gelling agents
With the vegan gelling agents from Creative Cuisine, all kinds of jellies and creams can be made easily and quickly. The only important thing is to know which gelling agent to use for which purpose. Iota, for example, is the ideal partner for dairy products, Gellan is suitable for cut-resistant gels and a mixture of Agar and Iota is the right choice for the best creams. And with Agar and Algin you can conjure up wonderful jams à la minute. On all product pages you will find suitable basic recipes that you can vary as you like.
Gellan
For firm vegetarian and vegan jellies. Excellent for making cold and warm jellies.
Iota
For soft and elastic jellies, crèmes, panna cotta. Ideal gelling agent for high-fat foods. Obtained from red algae.
Kappa
For vegetarian jellies and glazes. Produces gels with a firm consistency and a brittle surface. Pure vegetable gelling agent made from red algae.
Meticell
For vegetarian and vegan hot jellies. Particularly suitable for the production of vegetable dumplings or breadcrumbs without egg and flour. Made from vegetable cellulose.
Vegane Gelatine
The alternative to animal products.
With CreativeCuisine's Vegan Gelatine there is now a real alternative to previous products.