Gomme Agar 250 g PowderForTexture

SKU: 152030 | PowderForTexture
This product is available today for store pick up
Gomme Agar 250 g PowderForTexture
Size:
250 g
Gomme Agar 60 g PowderForTexture
Size:
60 g
Gomme Agar 500 g Royal Command
Size:
500 g

Une poudre blanche dérivée des algues rouges, utilisée pour épaissir, gélifier, émulsifier et stabiliser. Substitut végétal naturel à la gélatine, elle crée des gels fermes et friables et est à la base des gels fluides. Elle tolère le sel, le sucre, l'alcool et les environnements acides, et fige à 35°- 45°C. Elle re-fond à 85°C. La Gomme Agar est utilisée dans les desserts asiatiques et dans les gelées, poudings et crèmes. Elle peut être utilisée pour stabiliser les garnitures de crème fouettée ou de meringue. Niveau d'usage - 0.5-3%.

Origin: Chine Chine
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MSRP:

59,90 CA$

    Quantity:
    Your price:

    41,23 CA$ 41.23 CAD 2021-12-31

    59,90 CA$

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 1 tsp (5g)
    Amount % Daily Value*
    Calories 17
    Fat Total 0g
    Fat Total Daily Percentage 0%
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 24mg
    Sodium Daily Percentage 1%
    Carbohydrate 4g
    Carbohydrate Daily Value Percent 1%
    Dietary Fibre 4g
    Dietary Fibre Daily Value Percent 15%
    Sugar 0g
    Protein 0g

    Ingredients

    gomme agar.

    Shipping

    Course

    • QUALITY GEL STRENGTH – Agar agar sets more firmly than gelatin, creating a firm and brittle gel that can tolerate salt, sugar, alcohol and acid environments.
    • ONE ALL-NATURAL INGREDIENT – Our agar agar powder only has one ingredient: agar. This makes it so that you can be confident that there are no preservatives/additives or extra ingredients that you didn’t sign up for.
    • USES – Agar is typically used in asian desserts, or to thicken jellies, soups, ice cream, fruit preserves, custards and puddings. You can also use it to stabilize whipped cream and meringue toppings.
    • HOW TO USE – Sets at 35°- 45°C. Melts again at 85°C. Agar needs to be first dissolved in water (or another liquid like milk, fruit juices, tea, stock…) and then brought to a boil. It will set as the ingredients cool down. You cannot add agar powder directly into your food.

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