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in practical 5-g-portion sachets. Pure vegetable gelling agent. Agar Agar is extracted from seaweed. It is a purely plant-based alternative to gelatine of animal origin. For agar agar to gel, it must be boiled. It only gels when it cools down. For thickening sauces and soups, for preparing jellies, jams and cake glazes as well as creams, pies and desserts...

Pure vegetable gelling agent. Agar agar is obtained from marine algae. It is very productive and a purely vegetable alternative to gelatine of animal origin. For agar agar to gel, it must be brought to the boil. It only gels when it cools down. Use it to thicken sauces and soups, to prepare jellies, jams and cake glazes as well as creams, pies and desserts...