Agar agar 100g nut&me

Agar-agar is a natural gelling agent and thickener. It comes from an extract of red algae native to Japan. It can be used in the preparation of hot jellies since it does not melt until it reaches 85 degrees. If you use it in low concentrations you will be able to thicken products such as custards, ice creams, sauces or even egg substitutes in some recipes, while using it in higher concentrations will gel flans, curds, tarts or jams. To obtain different textures you can orient yourself with the following amounts: Very soft texture: 1 to 2 g of Agar per 1L of water. Soft texture: 3 to 4 g of Agar per 1L of water. Hard texture: 8 to 10 g of Agar per 1L of water. Very hard texture: 13 to 15g of Agar per 1L of water. It is high in fiber so it increases the feeling of satiety and favors intestinal transit.