Cuisine Tech Agar Agar is a premium, 100% plant-based gelling agent derived from red algae (Gracilaria). It produces firmer, higher-strength gels than traditional gelatin, making it the professional choice for pastry chefs, confectioners, and bakers who need reliable structure, clean labels, and vegetarian/vegan formulations.
Whether you’re formulating stable glazes, structured confections, or clean-label alternatives to gelatin. Stock it for reliable strength and versatility in every batch.
Why Pastry Professionals Choose Cuisine Tech Agar– Higher gel strength than gelatin for superior set and stability- Natural vegetable origin – ideal for vegan, vegetarian, and clean-label products- Excellent hysteresis (wide temperature gap between melting and setting) for easier handling- Coarse 100-mesh particle size for better dispersion and hydration- Gel Strength: 1,967 g/cm³ (tested at 1.5% concentration with 0.5″ probe) Typical Range: 1,400–3,000 g/cm³
Professional Applications– Jelly candies & marshmallows: Use 0.3–1.8% to achieve the exact firmness and structure you need- Doughnut glazes & hot flat icings: 0.2% in hot icings; 0.5–1.0% in glazes to prevent sugar crystallization, reduce chipping, cracking, and weeping- Meringues: Stabilizes mixtures for improved volume and hold- Forms perceptible gels at concentrations as low as 0.04%
Pack Size: 1lb, cardboard cylinder packaging
Storage Conditions: Dry and cool (68 – 72F, 20 – 22C); keep out of direct sunlight and closed air tight after opening.
Ingredients: 100 mesh Gracalaria Agar
Applications: Used in hot flat icings at 0.2%. For doughnut glazes, higher levels, typically .5% to 1.0% are used to prevent crystallization of sugar, reducing the tendency of the glaze to chip, crack, or weep. Used in jelly candies, marshmallow from 0.3% to 1.8% to give desired structural effects. Stabilizes meringue mixtures.
Directions: Typical dosage: 0.2-1.0%; Requires boiling for 5 minutes to fully hydrate. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications. Solubility at 180 F (82 C).
