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Agargel

Agargel is an agar-agar, vegetable gelling agent.

The amount used is usually 0,2 to 2g agargel per 100g of final preparation.

It allows : 

  • to gel food preparation sevred cold or hot
  • to replace gelatin in some preparation

Directions for use:

  • Add agar-agar (1g to 200g preparation on average)to  the preparation you want to gel.
  • Bring to a boil 1 to 2 minutes to disperse and dissolve the agar-agar.
  • Pour the mixture into the container service and let cool 1 hour to form a gel.
    • Silicone tube

      To make spaghettis gelified by agargel or kappagel.

      from 4,85 € View
    • Syringes

      20ml syringes are used to make jellified spaghettis.

      from 1,35 € View
    • Agargel 300g

      Lid with safety tab.

      21,00 € tax excl.

      70,00 € per kg

      Add to cart

    • Agargel 1Kg

      Packet in resealable Doypack®

      51,60 € tax excl.

      64,50 € per kg

      Add to cart