Organic Fibrous carbohydrate extracted from algae that has been cultivated using organic aquaculture. Suitable for making hot gelatinous products, achieving a superb result, even with very small quantities. It is extremely efficient. A 400 g pack is enough to prepare around 500 meat or vegetable portions of 100g. On top, it is an important source of fibre with positive effects on cholesterol levels and 0% fat. It can be used as gelling agent for vegetarian and vegan diets. It is a gluten-free product and, therefore, suitable for celiac. Characteristics and uses: Presented in very fine powder. Mix cold and bring to the boil. It sets quickly and, once gelled, it can withstand temperatures up to 80 ºC (hot gelatinous product). To obtain the desired texture. Increase dose when used with alcohol or ingredients high in acidity. Suggested ratio to achieve not too hard gelled products: 2-5 g/l. Suggested ratio to achieve hard gelled products: 5-10 g/l.
AGÄR – RECIPES FRUIT CRÈME CARAMEL 250 g Fruit juice 15 g Sugar 1,5 g Töufood Agär Mix half of the fruit juice with the sugar (if you have used some) and the Agär. Stir constantly until stir until thoroughly dispersed. Heat the mixture to boil, stirring constantly to prevent the mixture sticking. Remove from heat and add the other half of the juice. Place in the crème caramel moulds. Leave to cool until the gel texture has been achieved. HOT COFFEE GEL
250 g Coffee 30 g Sugar 1 g Töufood Agär Mix all the ingredients, stirring continuously, until thoroughly dispersed. Heat the mixture to boil. Heat the mixture to boil, stirring continuously to prevent burning. Remove from heat and place in pottery coffee containers. Leave to cool until a gelatinous texture has been achieved. Oven heat the gel at 100 ºC, for 10 minutes. STRAWBERRY SPAGHETTIS
400 g Strawberry blend 2 g Töufood Agär Heat the blend with Agär, strain, fill the syringe and place the tube until emptying the syringe. Remove the tube and place it in water and ice. Place the tube when the syringe is full of air and remove the spaghettis. HOT SCAMPI GEL
250 g Scampi broth 0,6 g Töufood Agär Bring to the boil, stirring continuously, without stopping. Gel in the fridge, for 2 hours, at least. Grill-heat for serving. BASIL TERRINE
250 g Basil water 0,9 g Töufood Agär Mix ¼ part of basil’s water and Agär powder. Bring to the boil at medium heat and keep stirring continuously, without stopping. Remove from heat and add the rest of the water with a pinch of salt. Set in a container that allows 1 cm thickness. FAKE ORANGE CAVIAR
200 g Orange juice 2 g Töufood Agär 500 g Cold Sunflower oil Mix the orange juice and the Agär and boil. Leave the oil in the fridge or freezer until it is very chilled and release some oil drops with a syringe to make the caviar pearls. Strain and clean. HOT POTATO FOAM
800 g Potato cream 1 g Töufood Agär Make the traditional potato cream: leaks, butter, potatoes, water and cream 35%. Blend with the Thermomix and strain with a chinoise strainer. Add the Agär to the 800 g of potato cream. Bring to the boil, strain and put into the siphon with 2 cream charges. Bain marie at 65 ºC and serve. LEMON PURÉE
400 g Lemon juice 6 g Töufood Agär 200 g Simple syrup Boil the syrup with the Agär. Remove from heat and add the lemon juice. Leave to cool and speed COCONUT QUALL 198 g Milk 187 g Cream 35% 2 g Töufood Agär 100 g Sugar 125 g Coconut milk Mix all the ingredients, except the coconut milk. Boil the mixture for 2 minutes (except the coconut milk). Start boiling the coconut milk and strain. Fill the moulds. Leave to set in the fridge. VINEGAR PURÉE
300 g Vinegar 2 g Töufood Agär 25 g Sugar Reduce 300 g of vinegar down to 200 g. Leave to cool. Mix all the ingredients and start boiling. Leave to cool, speed blend and strain. Serve with the dispenser bottle. COCONUT CREAM
200 g Coconut purée 200 g Coconut milk 50 g Sugar 3 g Töufood Agär Mix all the ingredients in a bowl with the blender. Bring to a boil to activate the Agär and let cool until it gels. Blend until obtaining a smooth cream. |