The FunCakes Agar Agar is a vegetable-based binding agent and a versatile product. It can be used as a replacement for gelatine, only agar has no animal-based ingredients. When you use agar as a substitute for gelatine, you need to adjust your recipe. Agar solidifies at room temperature. Always keep your processed products in the refrigerator.

Agar-agar is a natural vegetable gelatin counterpart. Use Agar-Agar to make jellies, puddings, and custards. The vegetable gelling Agar is perfect to use for flans, puddings and cremes. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Use 2.5g -3.75g Agar per Liter to make cremes and flans. For Mousses you will need approximately 6.25-7.50g per liter. Dissolve the agar in water, milk ect. then boil for 30 secunds.