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Vegan
Ingredients: Agar sea vegetable (Gelidium and Gracilaria spp.)
Product weight: 28g
Clearspring Agar Flakes, known as "kanten" in Japanese, are a high quality vegetarian alternative to gelatine for making desserts, jellies and aspics. They are traditionally made from sea plants in Japan. They have a neutral flavour and are free from any bleaching chemical or softening agents.
Nowadays, almost all commercial agar-agar is made using sulphuric acid to dissolve the starches, and chemical bleaches and dyes to neutralise the colour and flavour of the sea plants. However, a few small craft producers, such as the family who make Clearspring Agar Flakes, still use the traditional slow method.
Typical values | g per 100g |
---|---|
Energy kJ: | 708 |
Energy kCal: | 177 |
Fat: | 0 |
of which saturates: | 0 |
Carbohydrate: | 0 |
of which sugars: | 0 |
Fibre: | 85 |
Protein: | 1.4 |
Salt: | 0.2 |
Yeast Free |
Free of Added Alcohol |
For an explanation of the claims made above please click here
We recommend the following ratio: one heaped tablespoon of agar flakes for 250ml of liquid. If the liquid being used is acidic then more agar flakes would be needed.
Sprinkle over the liquid in a saucepan before heating. Heat without stirring, then simmer for 3-5 minutes, stirring occasionally, until the flakes dissolve. Pour into a mould and cool to set.