Agar forms gels at approximately 35°C but once formed the gel does not melt below 85 °C. It reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings. It is insoluble in cold water and slowly soluble in hot. It is a source of fiber and can form gels in very small proportions and does so quickly. It can be used to make hot gelatins. If an agar solution is boiled, it will gel upon cooling. Allow to rest for correct gelification. The gels are rigid, tough and can form at concentrations as low as .5%. Agar gels are acid-stable in pHs ranging from 4.5 – 9.0.
For hot gels and fluid gels: must be heated to 95°C to hydrate. Dosage .1-.5%
Magic Flan:Milk - 800 mlSugar - 200 gramsAgar Agar - 5.2 grams
1. In a saucepan combine all ingredients bring to a boil.
2. Remove from heat and using a hand blender mix until smooth.
3. Pass through a strainer into a metal bowl. Let rest until set.
4. Refrigerate for at least 1 hour.
5. Serve room temperature or cold.