Agar Agar Powder (1kg) - Louis Francois
₫4,493,000
Tax included
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
| THE COMPANY LOUIS FRANCOIS - Food Ingredients – Since 1908 A legacy and a 100% French Know How Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled. • RECOMMENDED DOSE : • Milky products, sauces, soups, stocks, biscuits, pastry, desserts: 5 to10 g/kg. • Dairy and confectionery specialities: 10 to 20 g/kg • Dietary products: 20 to 40 g/kg |
LOU0604-101
Data sheet
- Temperature
- Dry
- Origin
- France
Specific References
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Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.