Agar Agar
Agar-Agar Powder is a gelling agent made from red algae. Odourless and neutral in flavour, it is often used as a vegetarian alternative to gelatine for thickening and stabilising. Agar-Agar Powder dissolves easily in liquids. After boiling and cooling, liquids containing agar-agar set into a hard, brittle gel. Ideal for jellies, pastries and desserts. Not advisable to use with products that are acidic, or have high alcohol contents.
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Who is Louis Francois?Louis FRANΓOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
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He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
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Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.