These Japanese agar flakes are traditionally made from cooked sea vegetables which are freeze-dried in the winter sun. With a neutral flavour and free from any chemical bleaching or softening agents, these flakes make an ideal vegetarian alternative to gelatine in producing desserts, jellies and aspics.
Agar (Gelidium amansii), gracilaria (Gracilaria verrucosa)
Instructions for Use:
We recommend the following ratio: one heaped tablespoon of agar flakes for 250ml of liquid. If the liquid being used is acidic then more agar flakes would be needed.
Sprinkle over the liquid in a saucepan before heating. Heat without stirring, then simmer for 3-5 minutes, stirring occasionally, until the flakes dissolve. Pour into a mould and cool to set.
Please note, this produce is NOT certified as organic.