Agar Agar in powder

BENEFITS:
Agar agar is a vegetable gelatin of marine origin that is obtained from the cell wall of various species of algae of the genera Gelidium, Euchema and Gracilaria. Thanks to its high fiber content, around 80%, it is considered a good intestinal regulator. Moreover, thanks to its satiating power and low calorie intake it is recommended for diets aimed at losing weight.
Agar Agar is a colorless and tasteless vegetable gelatin, it absorbs water in quantities up to 200 or 300 times its own weight, forming a gelatin.
METHOD OF USE:
Agar agar is mainly used as a vegetable food gelatin and as a stabilizer. More specifically, it is an excellent gelling and stabilizing agent in jams, jellies, juices, compotes, cakes, puddings, yogurt, for custard, ice cream, mayonnaise and other sauces.
To prepare the vegetable gelatin, pour the Agar Agar powder over the water and mix until completely dispersed. Heat until boiling and mix for total dissolution. Leave to cool. Agar-agar jelly retains its consistency at room temperature.
Proportions:
Very soft texture: 0.8 g per 500 ml of water (0.16%)
Soft texture: 1.5g per 500ml of water (0.3%)
Hard texture: 5 g per 500 ml of water (1%)
Very hard texture: 7 g per 500 ml of water (1.4%)
CONTENT: 100 - 200 - 500 - 1000 grams