Agar-agar

Chef Lab Agar Agar is a 100% natural vegetable gelling agent, obtained from red seaweed extracts.

It provides firm, shiny, and stable gels, ideal for professional preparations that require technical precision and natural purity.

It allows for the creation of textures from creamy to rigid, with excellent resistance to freezing and thawing, without adding flavor or color. It is a perfect alternative to animal gelatin, suitable for plant-based, vegan, and contemporary cooking.

FORMAT: 250 gr.

INGREDIENTS:

Powdered Agar-agar (E-406). Obtained from natural red seaweed extracts.

DOSAGE AND USE:

Dissolve in hot liquid (85–95 °C) until completely dissolved. Gels upon cooling (35–45 °C).

Approximate doses:

• Soft and creamy gel: 4–6 g/l
• Firm and sliceable gel: 7–10 g/l
• Very rigid gel: 11–15 g/l

Stable when cold, resistant to freezing and thawing. Does not require animal proteins (suitable for vegans).

APPLICATIONS:

Desserts, jellies, and flans

Cakes, mousses, and confectionery

Spherification and faux caviar

Sauces, glazes

Creams, terrines, and vegan applications