Agar +

Agar+ is a blend of agar and starch, which gives your desserts a creamy, soft structure and still provides strength, e.g. chocolate mousse, panna cotta, crème brûlée,... It is also freeze-resistant and slows down the melting behaviour of ice cream and sorbet. Agar+ already binds at 80°C, ordinary agar needs 100°C.

Instructions for use

• 15 - 25 g/l, hot processing (80°C). Freezeproof. Should not boil to bind. Sets from 30-35°C. Can be mixed. Mix optimaatl cold, then heat.

Storage advice

• Store at room temperature in closed container.

Processing

• Does not need to boil to bind, binds from 80°C
• Sets from 30-35°C
• Can be mixed
• Optimal: mix cold, then heat

Usage

• Ganache
• Panna Cotta
• Ice Cream
• Crème Brûlée
• Flans

Advantages

• Must not boil to bind
• Slows down melting behaviour of ice cream and sorbets
• Maintains product colour and flavour
• Alcohol an acid resistant