Packaging
25 g (10 leaves)
NUTRITION
AVERAGE NUTRITIONAL VALUES
100g / 14% Reference contribution
Fat* 3,7g/5%
Carbohydrates** 7,5g/3%
Proteins 39g/79%
Salt 1,5g/25%
*of which saturates : 0,4g/2%
**of which sugar : 0.5g/1%
Fibers
31g
TASTING TIPS
Preparation
- One stick of agar-agar is enough to gel ¾ liter of liquid. Pass the agar-agar stick under cold water and squeeze it before using it. Then incorporate your agar-agar in the cold liquid of your preparation.
- Bring gently to a boil until completely dissolved. Take care not to cook for more than 3 minutes after boiling, otherwise it will liquefy again.
Utilization
This vegetable gelling agent it can be used for jams and jellies, dessert creams, custards, aspics, ice creams, salty or sweet mousses.
