Agar +

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.

6512 Article number
400 g Content
14 x ø10cm Packaging

15 - 25 g/l

Melting point: 80°C

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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.


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


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


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


The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"

Contact us about this product


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