Vegetable gelatin used in the manufacture of sweets, candies and jellies, creams, puddings, etc.

Description:

Agar-agar is obtained from 8 different varieties of red algae, it is prepared in winter and involves a very long process, for this reason it is quite expensive.

It comes in powder, flake or stick form in ascending order of effectiveness. For example, the flakes version can have a double effect on the powder.

Chemical composition:

It is rich in iron and calcium, does not contain fats or calories

Pharmaceutical effects:

The effect of agar agar is to dissolve cholesterol. When it passes through the intestines, it retains the old residues and cleans them. It is very good for treating constipation and is indispensable for beauty and health.

Way of ussage:

It can be used to obtain vegetables in aspic, requiring 15 g of agar-agar per 1 l of liquid, to obtain a aspic or a firm jelly.

Recipe - apple juice jelly with apples

For 8 cubes you need:
• 1/2 liter of apple juice
• 2 tablespoons agar agar
• A teaspoon of salt
• 1/2 tablespoon of ginger juice
• Two apples, cut into small cubes

Bring the apple juice with the salt to a boil, add the agar flakes and simmer, stirring constantly until they dissolve completely (about 10 minutes). Add the apple cubes and cook the composition for another 2 minutes. Add the ginger juice, pour into a flat bowl and leave to cool. Cut into cubes.