Japanese Agar Flakes - Sea Vegetable Gelling Agent

VeganWheat Free

• Product Info
• Nutritional Info
• How to Use

•  

  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.

  Ingredients: Agar (Gelidium amansii), gracilaria (Gracilaria verrucosa)

  Product weight - 28g

  Traditional and conventional agar

  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.

•  

  Nutritional Information

  Typical values	g/100g
  Energy-kJ:	708
  Energy-kcal:	177
  Protein:	1.4
  Carbohydrate:	<0.1
  of which sugars:	<0.1
  Fat:	0.1
  of which saturates:	<0.1
  of which monounsaturates:	-
  of which polyunsaturates:	-
  Cholesterol:	-
  Fibre:	-
  Sodium:	1.89
  Others: Ash: Calcium: Iron:	2.9g 560mg 5.98mg

  Allergen Information

  Cereals containing gluten*	Absent
  Peanuts*	Absent
  Nuts*	Absent
  Soybeans*	Absent
  Celery*	Absent
  Mustard*	Absent
  Sesame*	Absent
  Sulfur dioxide and sulphites*+	Absent
  Crustaceans*	Absent
  Eggs*	Absent
  Fish*	Absent
  Milk*	Absent
  Lupin*	Absent
  Molluscs*	Absent

  * and products thereof. +(>10mg/kg or 10mg/l)

  Dietary Status

  Wheat Free	Yes
  Gluten Free	No
  Yeast Free	Yes
  Nut Free	Yes
  Raw Food	No
  Kosher	No
  Free of Added Alcohol	Yes
  Low Salt	Yes
  Low Fat	Yes
  High Protein	No

•  

  How to cook with agar flakes

  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.