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The main difference between gelatine and Agar Agar lies in the latter's slimming qualities. When analysed in equal quantities, the proportion of calories in gelatin is considerably greater than that in Agar Agar. In addition, since 80% of Agar-agar consists of highly absorbent fibres, these algae swell once ingested and generate a feeling of satisfaction and satiety. Once in the intestinal tract, they capture and eliminate a small proportion of fats and sugars.
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Thoroughly mix the Agar Agar in a little water or some of the cooking liquid and blend this diluted mixture into the rest of the dish. For the Agar Agar to work properly, your mixture or diluted liquid must be heated.
COOKING TIPS: When making jams add the Agar Agar after it has already been diluted in a little water, at the very end. By reducing the time fresh fruit is cooked, its organoleptic and nutritional qualities can be better preserved. To make a thick flan, 4g of Agar Agar (1 teaspoon) is enough to set 1 litre of liquid.
100% Agar Agar.
Guaranteed Free Of:
Wheat, Gluten and Dairy free.
Always read the label.