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Pastry Chef Resource Inc.

Agar Agar

SKU: CT1019




  • Comments:

    • Requires boiling for 5 minutes to fully hydrate.
    • Forms higher strength gels than gelatine.
    • The coarse mesh helps in dispersion properties.
    • Forms perceptible gels with as little as 0.04% concentrations although typically used at much higher levels.
    • Gels exhibit hysteresis lag useful in many applications.
    • Solubility at 180ºF (82ºC).


    Storage Conditions:  

    Dry and cool (68- 72ºF, 20- 22ºC)


    100 mesh Gracalaria Agar



    Used in hot flat icings at 0.2%.

    For doughnut glazes, higher levels, typically .5% to 1.0% are used to prevent crystallization of sugar, reducing the tendency of the glaze to chip, crack, or weep.

    Used in jelly candies, marshmallow from 0.3% to 1.8% to give desired structural effects.

    Stabilizes meringue mixtures.


    Typical dosage: 0.2-1.0%