Agar Agar en poudre – 500 g moule framboise 8 g of rehydrated gelatin

8 g of rehydrated gelatin

ou tout autre type de préparation

15 g  of which sugars: 15 g

Intégration dans des chocolats

Raise the sides successively before placing the lid to avoid any pressure on the decoration

Agar Agar en poudre – 500 g moule framboise 8 g of rehydrated gelatinAgar Agar powder 500 g Sosa Description The Sosa Agar Agar powder is a 100% natural gelling agent, extracted from red algae (Rhodophyceae), designed to create firm and rigid gels in your culinary preparations. Neutral in taste and color, it preserves aromas and allows gelling of all types of aqueous liquids, whether sweet or savory. Thanks to its gelling power 8 to 10 times stronger than gelatin, it is ideal for making jams, pastes, jellies, solid