BiozoonBiozoon molecular gastronomy supplies, mixology ingredients & food texturizers available for Australia wide delivery.
Agar Agar - Agazoon
Agar Agar - AgazoonProduct code: 6001
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Agar Agar - Agazoon 250grAgazoon contains agar agar, a gelling agent extracted from red algae and seaweeds. It disolves well in cold or warm liquids and gels after boiling. Gelled dishes display a high level of stability and can be re-heated or served hot (agar-gel-block). Agazoon is a vegetarian substitute for gelatine.
Dosage for the production of gel blocks:
Stir 2 level measuring spoons of Agazoon into 80 ml of cold liquid (broth, juice, etc.) until completely dissolved. Bring the solution to the boil whilst stirring, pour into a heat-resistant mould and leave to cool and gel. We recommend a combination with Xanthazoon or Locuzoon to improve the gel´s water-binding capacity.
Agar or Agar Agar (also known as Kanten) is a natural gelatinous product and consists of a mixture of agarose and agaropectin. It is the vegetarian version of Gelatine. Agar melts at 85°C and solidifies from 32-40°C. Agar has a firmer texture than gelatine and represents very good gel stability at relatively high temperatures. Agar is commonly found in a White powder form. Agar should be fully dissolved to function and has to be brought to boil for 3 to 5 minutes. Agar agar is found in many everyday food products such as jellies, puddings, custards, doughnuts, marmalade, jam, cheese, ice cream, gelatine fruit desserts, meat products, bakery fillings and icings, powder and canned soups.
- Brand: Biozoon
- Product of Germany
- Weight: 250gr
Agar does not dissolve well in acidic liquids. To gel an acidic liquid, first dissolve the agar in a neutral liquid and then add it to the acidic liquid. Creating a gel with agar results in a brittle gel. The firmness of the gel will depend on how much agar is used. You can make the gel more elastic by adding locust bean gum to the flavoured liquid when the agar is added. Agar can also be used to create fluid gels. Create a normal agar gel first and let it set. Then puree the gel until smooth using a blender. Thicken the fluid gel by adding some xanthan gum or thin it out by adding water or another liquid.
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