Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: 100 mesh Gracalaria Agar
Applications: 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.
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Directions: Typical dosage: 0.2-1.0%
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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).