Agar-Agar Powder 250g

Agar-agar is a natural vegetable gelatin counterpart. It can be used to make jellies, pudding. 

It can also be used as addition to or as a replacement for pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in soufflés and custards. 

INGREDIENTS: Pure agar-agar powder

HOW TO PREPARE: Agar-agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dressings, and sauces. 

COOKING PROPORTION:

• 1/4 KILO POWDER GULAMAN FOR 25 LITER WATER
• 100 GRAMS POWDER GULAMAN FOR 10 LITER WATER
• 10 GRAMS POWDER GULAMAN FOR 1 LITER WATER 

(NOTE: 1 LITER WATER = 5 GLASSES OF 200 ml GLASS)

MARK G 400

• 1 FULL TABLE SPOON = 5 GRAMS to 6 GRAMS
  
• USED 2-1/2 TO 3 GLASSES OF WATER VOL = 500 ml to 500 ml.

MARK L1 AND L2

• 1 FULL TABLE SPOON = 10 GRAMS to 12 GRAMS
  
• USED 5 to 6 GLASSES OF WATER VOL. = 1000 ml to 1200 ml.

COOKING JELLY DIRECTIONS:

1. MEASURE DESIRED QUANTITY OF WATER.
   
2. WEIGH NECESSARY QUANTITY OF GULAMAN POWDER
3. FIRST POUR GULAMAN TO WATER GRADUALLY WITH CONSTANT STIRRING TO DISPERSE THE POWDER.
4. THEN HEAT TO BOILING FOR 5 TO 10 MINUTES WITH CONSTANT STIRRING UNTIL THE DISPERSE POWDER ALL DISSOLVED.
   (FOR SOFTER OR HARDER JELLY)
   NOTE: ADD OR REDUCE WATER TO YOUR PREFERENCE FOR IDEAL TASTE.
5. STOP HEATING ADD SUGAR AND FRUIT FLAVOR TO YOUR DESIRED DELICIOUS TASTE.
6. POUR INTO MOLD, LET IT COOL, WILL GEL THEN REFRIGERATE IT FOR BETTER TASTE.
   

HOW TO STORE: Store in a cool and dry place

SHELF LIFE: 12 months

COUNTRY OF ORIGIN: Philippines