It is a combination of agar and gellan and, therefore, of fiber-type carbohydrates.
It is ideal for hard and elastic gellings that allow for heating and versatility.
It is extremely efficient. A 400 g package is sufficient for approximately 500-800 servings of meat or 100 g vegetables.
Characteristics and applications:
- It is presented as a finely ground powder.
- It is mixed cold with strong agitation and brought to boiling point.
- Gelation is fast, and once gelled, it can withstand temperatures up to 80ºC (hot gelled product). High temperature resistance.
- Dosage to obtain gelled products: 6-10 g/kg.
AGÄR ELASTIC – RECIPES
ELASTIC FRUIT GEL
250 g Fruit juice
15 g Sugar
1,5 g Agär Elastic
Mix half of the fruit juice with the sugar and the
Agär Elastic. Stir constantly, until the Agär Elastic
is totally dispersed. Use a stick blender, if
necessary. Bring the mixture to boil, stirring
constantly to prevent sticky. Remove from heat
and add the rest of the fruit juice. Put in the
moulds. Leave to cool and completely set.