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Agar Agar from Jacob Hooy can be used as a gelling agent, for example to making jams and jellies or as an binder for soup and sauces. It is a vegetarian alternative to gelatin.
A vegetable gelling and binding agent for the preparation of fruit and jam (jelly).
Wash the agar agar before use. Soak for a while and dissolve in water bij boiling. Bring it to the boil and let i cool.
Use 2 g per half liter of liquid or 4 g per kilo fruit.
Keep in a dry, cool and dark place and out of the reach of children.
Jacob Hooy & Co BVPostbus 701906 ZH Limmen