RUF Agar Agar, 30 g

Agar Agar is a natural Gelling agent obtained from the cell walls of certain types of algae – mainly red algae found primarily in the coastal waters of East Asia. In Japan and China, Agar Agar has been used in cooking for centuries, long before animal Gelatine became widespread in the Western world. In its pure form it is a white, odourless powder that dissolves in hot liquid and sets into a firm mass as it cools – entirely without animal ingredients, entirely without chemical additives. As a plant-based Gelling agent, Agar Agar is the natural choice for anyone who wants to avoid Gelatine in their kitchen – for ethical reasons, out of conviction, or simply because vegan recipes should work without compromising on texture and results.

Gelatine is made from animal raw materials and is therefore unsuitable for vegan and vegetarian recipes. Agar Agar, on the other hand, is 100 % plant-based, gluten-free and suitable for all dietary lifestyles. The gelling power of Agar Agar is considerably stronger than that of Gelatine – one portion of 3 g Agar Agar is equivalent to approx. 6 sheets of Gelatine and is sufficient for 500 ml of liquid. Another difference: Agar Agar sets at around 35 °C – i.e. as it cools after boiling – and is considerably more stable than Gelatine, which melts again when warm. This makes Agar Agar especially practical for desserts and creams that are to be served or transported at room temperature. A slight, characteristic odour may be noticeable during boiling – however, in the finished, cooled dish Agar Agar is completely odourless and flavour-neutral.

The possible uses are varied and range from classic desserts to modern vegan recipes. Panna cotta, fruit Jellies and Cake glaze turn out just as reliably as cake fillings, creams and mousse inserts. Agar Agar is also ideal for savoury applications such as brawn or aspic, as it reliably binds and gels any liquid – whether sweet or savoury.

Preparing with Agar Agar is simple and straightforward, but does require boiling – unlike Gelatine, Agar Agar cannot simply be soaked in cold liquid; it must always be briefly brought to the boil so that it can develop its gelling effect. For cold mixtures – such as cake fillings, creams with whipped cream or no-bake desserts – the required amount of Agar Agar is first mixed with the other dry ingredients and then brought to a rolling boil with approx. 100 ml of liquid while stirring for approx. 2 minutes. Then let the mixture cool slightly before stirring in the remaining 400 ml of cold ingredients. If you want to fold in whipped cream, let the mixture cool a little first so that the whipped cream doesn't melt. Then fill the mixture quickly into the desired mould – as Agar Agar begins to set at around 35 °C and firms up rapidly. For hot mixtures – such as fruit Jellies, Cake glaze or brawn – the Agar Agar powder is mixed directly with the entire amount of liquid (500 ml) and brought to the boil while stirring for approx. 2 minutes. Then pour the mixture into the mould and refrigerate for 1 to 3 hours, depending on the recipe, until fully set. Important to note: when working with acidic liquids such as lemon juice, vinegar or fruit juices high in acid, double the amount of Agar Agar should be used, as acidity weakens the gelling power of Agar Agar and the result can otherwise turn out too soft.

A 30 g bag of Agar Agar contains a total of 10 portions of 3 g each – equivalent to one slightly heaped teaspoon. One portion is sufficient for 500 ml of liquid and is equivalent to approx. 6 sheets of Gelatine, while the whole pack (30 g) can bind up to 5 litres of liquid, making it particularly efficient and economical. After opening, close the bag carefully and store it in a cool, dry place, as Agar Agar in powder form absorbs moisture from the air and can clump together – an airtight cupboard protected from direct sunlight is the ideal storage solution. Use it up promptly to ensure the gelling power remains fully intact right through to the last portion.