Key in much of modernist molecular gastronomy, Agar Agar has been around for centuries. Discovered by the Japanese in 1658, Agar Agar can be used in high heat gelification. Agar Agar sets, after activation, when it is then cooled to 32°C – 43°C making for some interesting opportunities for creative chefs.
Molecule-R Agar agar – 10g Pack
€10.00 (incl. tax)
Agar Agar is a natural gelling agent extracted from red algae, when activated it can be sculpted into pearls, spaghetti or sheet. The gelifying properties are activated when a solution containing the extract is heated to 90°C. Gelification occurs when the solution is then cooled between 32°C and 43°C.
Agar Agar has been used for culinary purposes since 1658 when it was accidentally discovered in Japan. To discover more about Agar Agar and other molecular gastronomy additives check out the Molecule-R Cookbook or our Blog.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our Professional packs.
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