Sugar produced from algae and used as a vegan substitute for gelatin.
Agar agar is used as a stabilizer, coagulant. Maintains transparency
and is especially suitable for making jelly, gel candy, and stabilizing mousse.
The agar-agar does not need the cold to stabilize and can be worked at room temperature.
A basic product in molecular cooking
Weight: 50 grams
under the oversight of Badatz Beit Yosef
without any concern
Packed and marketed by: Chef Pastry Eilat Ltd.
Store in a cool, shady place