The Agar is extracted from seaweed and used as a thickener in the production of vegan cheeses. Replaces rennet and allows you to create textures from soft to hard. It comes in the form of fine powder and has a gelling power 10 times higher than gelatins of animal origin. The dosage varies from 2 to 4 grams for soft pastes per liter of vegan milk to 5/10 grams for hard cheese per liter of vegan milk. It dissolves at temperatures above 35º. You can buy Agar Agar in 90 gram bags or in 200 gram bags.
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In addition to making vegan cheeses, the Agar has many uses in the modern kitchen. In this way it is used to make pudding, compotes, egg-free custards, jams, sweets, ice cream, etc.
It is also used as satiety in weight maintenance diets. It is metabolized as a soluble fiber, with all the satiating and favorable properties of intestinal transit.
Does not contain: gluten, lactose, egg, soy, fructose, cholesterol and nuts.
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