Product description:
Agar Agar may also be known by its Japanese name Kanten. Agar is derived from Gracilaria (Gelidium species) a bright red sea vegetable.

What does Agar Agar do?
Agar due to its high gelling properties is considered the King of gelling agents. Excellent as a thickening agent for many molecular gastronomy uses. Our agar agar is unflavored and produces a firm, clear jelly with stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature (in around 1 hour). Due to the high protein in agar all dishes should be stored in the fridge.

Any Other Helpful Information on Agar Agar?
1. Powdered agar can be substituted for the same quantity of unflavored gelatin in recipes.
2. Typical usage level is 1/2 percent agar in water.
3. The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar.
4. Some ingredients will not set with it at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability chocolate and spinach.
5. For a firm jelly you require approximately 2 teaspoons of powder per 600ml of liquid.

Where can the Raymond Capaldi Signature Series of Molecular Gastronomy Powders be purchased from?
1. The Melbourne Food Ingredient Depot either from the shop or online.
2. The Vital Ingredient
3. If you wish to stock this The Raymond Capaldi Signature Series please call the Melbourne Food Ingredient Depot on 03 9386 3206