Texturas Agar, Jellification Group 17.6 oz.
Agar - Chefs Albert & Ferran Adria of el Bulli’s Creation – 17.6 oz/500 gr, Spain.
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.
Ingredients: Powdered agar-agar.
Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Gelification is fast. Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin). Allow it to rest for correct gelification. In acidic mediums, it loses part of its gelling capacity.
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