RUF Agar Agar, 30 g

Agar Agar is derived from red algae and has been known for centuries in Asian cuisine as a natural Gelling agent. In powder form it is colour- and flavour-neutral, dissolves in hot liquid and gels reliably upon cooling – 100 % plant-based, vegan, gluten-free and free from chemical additives. For patisserie and confectionery it is the consistent alternative to animal Gelatine: straightforward to use, reliable in its results and suitable for all dietary preferences. Those who have switched to Agar Agar appreciate not only its plant-based origin but also the technical advantages it offers over Gelatine.

Compared to Gelatine, Agar Agar offers several decisive advantages. It gels at approximately 35 °C and remains stable at room temperature, whereas Gelatine melts again when warm – a clear advantage for desserts, creams and cake fillings that are to be transported or served at room temperature for extended periods. Its gelling power is stronger than that of Gelatine: one portion of 3 g is equivalent to approximately 6 sheets of Gelatine and is sufficient for 500 ml of liquid, while the entire 30 g packet can set up to 5 litres of liquid. A further advantage becomes apparent when freezing and thawing: gelled preparations made with Gelatine frequently lose their setting strength on thawing and release water, resulting in a watery consistency. Preparations gelled with Agar Agar – such as fruit mirror glazes on fruit tarts, cake fillings or fruit Jellies – retain their consistency far better on thawing and are therefore also suitable for preparations intended to be frozen. A setting test before the first use is nevertheless recommended with unfamiliar liquids, as different juices and liquids may behave differently.

A slight, characteristic odour may be noticeable during boiling – however, once the preparation has cooled, Agar Agar is completely odour- and flavour-neutral, making it equally suitable for sweet and savoury applications.

Agar Agar must always be brought to the boil – soaking in cold liquid as with Gelatine is not sufficient, as the gelling effect is only activated by heating. For cold mixtures – such as cake fillings with whipped cream or no-bake desserts – bring the powder to a rolling boil with approximately 100 ml of liquid, stirring, for 2 minutes, then allow to cool slightly and stir in the remaining 400 ml of cold ingredients. If you wish to fold in whipped cream, allow the mixture to cool slightly beforehand so that it does not melt. Then fill the mould promptly, as Agar Agar begins to gel at approximately 35 °C. For hot mixtures – fruit Jellies, Cake glaze, aspics – bring the powder directly to the boil with 500 ml of liquid, pour into the mould and refrigerate for 1 to 3 hours depending on the recipe. Important: for acidic liquids such as lemon juice, vinegar or fruit juices with a high acid content, use double the quantity of Agar Agar, as acidity weakens the gelling power and the result may otherwise be too soft.

Each portion of 3 g – a slightly heaped teaspoon – is equivalent to approximately 6 sheets of Gelatine and is sufficient for 500 ml of liquid. The entire packet contents of 30 g contain 10 portions and can set a total of up to 5 litres of liquid, making it particularly economical and cost-effective. After opening, close the packet carefully and store in a cool, dry place, as Agar Agar in powder form absorbs moisture from the air and may clump as a result. Use promptly to ensure the gelling power is fully preserved through to the last portion.

RUF Agar Agar is the reliable choice for all those who wish to dispense with animal Gelatine in patisserie and confectionery – without compromising on results. Vegan, gluten-free, more heat-stable than Gelatine and capable of setting up to 500 ml of liquid with a single 3 g sachet – a Gelling agent that deserves a permanent place in every serious bakery and demonstrates at first use what plant-based gelling can truly achieve.