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Molecular Gastronomy
Agar Agar - France -
Extracted from Gelidium and Gracilaria algae (Rhodophycae) this agar is the
purest and most refined form with strong gel force
we have tested. Agar forms thermoreversible gels at very low concentrations with no after tastes. These gels melt at high temperatures superior to 185/195ºF and set at 85/115ºF showing a remarkable hysteresis.
Agar is a low calorie ingredient offering a short and breakable texture in the mouth. Aromas can be introduced at low temperatures.
Agar is used at concentration of 1% or less. Sprinkle agar in hot solutions (175ºF) stirring well for several minutes. It is recommended to to premix agar with 1 to 3 times the weight of sugar or another powder. Gel will form on cooling.
--- Many of our customers are often asking us about
Molecular Gastronomy recipes and blogs.
Following is a non-exhaustive list of blogs and websites where the subject is treated with knowledge, passion, and dedication (in alphabetical order):
A La Cuisine!
-
e Gullet Society
-
foodite
-
Hungry in Hogtown
-
khymos.org
---
Agar Agar
Re-sealable foil bag 4oz / 115gr.
#702104
$ 21.75
Shipping Weight: 0.75 lbs
Quantity Desired:
Agar Agar
Re-sealable foil bag 12.3oz / 350gr.
#702116
$ 59.25
Shipping Weight: 1.50 lbs
Quantity Desired:
Agar Agar
Re-sealable foil bag 5lbs / 2.3kgs
#702180
$ 296.25
Shipping Weight: 6.00 lbs
Quantity Desired:
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