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Gracelaria confervoides (L.), ground, from conventional cultivation

Agar-agar comes from special types of red algae such as Gelidium or Gracilaria, which are mainly harvested along the coasts of Asia. After harvesting, the algae are first cleaned and dried before being boiled in hot water to extract the gel-forming ingredients. The agar-agar is then cooled, filtered, and dried again to produce the ready-to-use product.

als Gelier- & Verdickungsmittel für Desserts, Saucen, Suppen, BackwarenHinweis: Für die Gelierwirkung aufkochen lassen, beim Abkühlen erfolgt die Gelierung, 1-2 g auf ca. 500 ml Flüssigkeit
1-2 g
Gelantineersatz, nukdes Abführmittel, sättigende Wirkung

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