50 g = Complement for 20 portions
This is the highest quality sea gelatine. It is the soluble fibre extracted from the Gelidium sesquipedale algae and has a neutral flavour. It is used as a thickening agent and gelatine in desserts (cakes, compotes, jams, custards, puddings, sorbets, juices).
It is also used to thicken sauces, soups, stews and purées. Due to its great purity it is used in microbiological research. A soupspoon of agar agar flakes can thicken one litre of liquid by boiling for 8 minutes.