Zoom on agar-agar!

I would have warned you, when one discovers agar-agar one cannot do some more!

With a capacity gelling 8 times superior with that of the animal gelatin, agar-agar is incorporated in all kinds of preparations.

Agar-agar small sachets Weight net: 2 X 4g For 2 liters of preparation Price: 1.70€ To discover here.

Agar-agar large sachet Weight net: 50g For 12 liters of preparation Price: 6.80€ To discover here.

 ► BUT the AGAR-AGAR, WHICH IS WHAT It EAST?

Agar-agar is one gelling natural and plant extracted from algae which advantageously replaces the gelatin of animal origin, manufactured starting from carcasses and skins of animals and having unestermaria.comrgone chemical multiple treatments to become fine transparent plates. The animal gelatin is certainly rich in proteins but it lost good numbers of vitamins and minerals (what is not the case of agar-agar as we will see it below).

► Of OR COMES AGAR-AGAR?

Commonly called foam of Japan, foams of Ceylon, (its Japanese name) or , agar-agar (original name discomfort indicating the frost obtained) is a substance extracted the alga present in the Atlantic. The alga is collected on the Basque coast from August at January after being taken off naturally of the rocks by the sea at the time of the storms.

The algae are put to dry with the wind and the sun during two to three days. They lose until ¾ of their wet weight. The alga thus dried and removed manually from its (crabs, shells.) is stored like hay.

The method of extraction of the gelling capacity of the alga lasts 48 hours before obtaining the #FFFFFF powestermaria.comr. The operations which will follow, are done without the intervention of solvent or acid as it is the case for the animal gelatin.
Follow one another uninterrupted: washing, cooking, bleaching, filtering, gelation, disinfection, proceeestermaria.comd of dialysis, estermaria.comhydration, crushing, controls, for with final carrying out conditioning.

Being a product of the sea, agar-agar cannot display logo . However, as the operations implemented to obtain the agar-agar powestermaria.comr adhere to the principles of the organic farming, agar-agar is authorized in the manufacture and the sale of the biologic products.

► PROPERTIES OF AGAR-AGAR

Agar agar has a gelling capacity being equivalent to nearly eight times at that of the gelatin. But attention its method of preparation is very different from that of the animal gelatin.

Agar-agar has also interesting nutritional properties. It is said that it supports the digestion and the elimination of the poisons. In any case, a thing is sure, agar-agar causes a negotiable instrument of satiety while inflating in contact with water in the gastric crucible. This is why it is known like the ally of the regimes thinness!

► ITS USES AND SA PREPARATION

Odorless and colorless after its gelation, agar agar can replace the animal gelatin and agree to all types of preparations as well sweetened as salted (frosts and jams, cream-coloured estermaria.comssert, foams, pots or estermaria.comssert).

• It is advisable to use 4g agar-agar for 1 liter of preparation.
• After being watered in a cold fluid, agar-agar must be carried with boiling during at least 30 seconds, mixed with the cooled remainestermaria.comr of the preparation then. 
• Gelation takes place with cooling.

Agar-agar is presented in the form of powestermaria.comr, of spangles or sticks. But powestermaria.comr agar-agar remains easiest to use, the other presentations requiring a preparation much more complex!