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 ...
|Typical values per||100g Serving|
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.
Wheat, Gluten and Dairy free.