Welcome Guest, login

Agar Agar

Availability:
In Stock
Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85°C. Reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings. Insoluble in cold water and slowly soluble in hot.
Your Price:
$53.00
Quantity
Agar Agar
  • Description
  • Nutritional Facts
  • More Info
You may also be interested in
Calcium Lactate Gluconate
Sale
Use for reverse spherification by adding to the product you want to gel & dipping that into a Sodium Alginate bath. Once the items are removed from the bath, the gelling process stops and the items can be held.
Glycerin Flakes
Sale
Glycerin Flakes have a high stability to act as an emulsifier. Similar to oil, it must first be broken down with a fatty element & then added to watery element.
Lecithin
Sale
Use to make anything lighter than air... Cold soluble & soluble in aqueous mediums. Ideal for converting juices and watery liquids into airs & foams.
Methylcellulose K4M
Sale
For Gluten Free Baking - K4M is a medium viscosity K grade hydroxypropyl methylcellulose.
Versawhip 600K
Sale
Can replace egg-albumin or gelatin. Use less product than w/egg white powder, foams are more stable, better flavor release. �Can use for cold or hot foams.
Recently Viewed Items
Tapioca Maltodextrin
Sale
Calcium Lactate
Sale
[description]
Ultratex 3
Sale
[description]
Methylcellulose A15C
Sale
Newsletter
  • GeoTrust
  • Visa
  • Mastercard
  • Amex
  • Discover