Agar Agar

Many cakes and desserts usually call for a gelling agent. No panna cotta or no-bake cake would be complete without gelatine. However, there are times where animal-based gelatine needs to be avoided for dietary, health-related or ethical reasons. In these circumstances, agar is an ideal alternative.

What is agar?

Agar is obtained from algae and is a plant-based alternative to gelatin. Vegan cooking and baking is now made easy with our vegan agar products. Pure agar is now available alongside agar leaves and organic agartine. Here’s a brief description of the differences:

• Agar: Pure agar in powder form. Very high yield for up to 5 litres of liquid.
• Agar leaves: Simply substitute 6 gelatine leaves with 2 of our agar leaves.
• Organic agartine: Two sachets in an easy-to-use two-pack.

Our agar is a 100% plant-based gelling agent and the perfect choice for making sweet treats the vegan way. Our high-quality agar products allow you to avoid animal-based gelatine while whipping up delicious desserts. Get ready for a brand-new taste sensation and try out our agar instead of gelatine!

Preparation

One sachet is enough to make around 10 portions (3 g each = 1 lightly heaped tsp).

One portion (3 g = 1 lightly heaped tsp) is the equivalent of around 6 gelatine leaves and is enough for 500 ml of liquid.

For cold mixtures:

1. Mix 3 g of agar powder with any other dry ingredients and bring to the boil with around 100 ml of liquid for approximately 2 minutes.
2. Leave to cool a little, then stir in the cold ingredients (400 ml).
3. Quickly pour the liquid into the mould, and your work here is done!

When adding whipped cream (e.g. for pie fillings), leave the hot mixture to cool slightly, otherwise the cream will melt.

For hot mixtures:

1. Mix 3 g of agar powder with any other dry ingredients and bring to the boil with 500 ml of liquid for approximately 2 minutes.
2. Quickly pour the liquid into a mould, and your work here is done!

Leave to cool for 1 to 3 hours, based on the recipe.

Note: If you are working with acidic fluids or vinegar, use double the amount of agar. After cooking, agar sets from 35°C.