Organic agar agar 130g is a natural gelling agent derived from Breton red seaweed, suitable for vegan and vegetarian diets. Of 100% vegetable origin, it can be used to make jellies, mousses and confectionery, both hot and cold, with excellent hold and a clean cut. It requires no addition of co-gelling agents to form a stable gel. Thanks to its thermo-reversible texture, it offers great flexibility of use in creative cooking or pastry-making. Its ability to gel even alcoholic liquids makes it a valuable ally for chefs and craftsmen. Recommended dosage: From 1.6 g to 14 g per L. Method of use:
13.55HT
Organic Agar Agar 130g is an exceptional natural gelling agent, derived from a sustainable and ecological source: red seaweed from Brittany. Highly prized by chefs, patissiers, caterers and artisans of plant-based gastronomy, it can be used to create a wide variety of textures, from the softest to the firmest, while adapting to multiple culinary applications. This top-quality product is particularly suited to demanding professionals looking for a plant-based alternative to animal gelatin, without compromising on performance. Thanks to its unique properties and purity, organic agar agar provides precise, stable and natural gelation for both cold and hot preparations. Agar agar is a polysaccharide extracted from certain species of red seaweed. In this organic version, the seaweed comes exclusively from controlled, sustainable cultivation in Brittany, without chemical fertilizers or synthetic products. This approach guarantees an end product that is environmentally friendly, traceable, and compliant with vegan diets. Unlike gelatin of animal origin, agar agar is ethically inert and can be incorporated into vegetarian or vegan preparations. It contains no gluten, allergens, additives or preservatives, making it a healthy, pure and versatile ingredient. This thermoreversible gelling agent is activated only after it has been brought to the boil (100°C). Gelling then begins as soon as the temperature drops below 43°C. This behavior makes it a very interesting ingredient for precision kitchens, where temperature control is essential. The resulting gel remains at room temperature, with no need for refrigeration, making it ideal for on-the-go catering, takeaways or buffets. One of the technical particularities of the organic agar agar offered here is its ability to gel even liquids containing alcohol, which is not the case with all agar qualities on the market. This property makes it possible to create gelled cocktails, alcoholic spherifications or innovative inserts in pastries. To ensure optimum activation of the agar agar, a three-step method is recommended: Dispersion: Mix the powder in a cold liquid (water, fruit purée, plant milk, etc.), stirring vigorously to avoid lumps. Hydration and dissolution: Bring the solution to the boil. This step is essential to activate the polysaccharide chains responsible for gelation. Cooling: Once dissolved, pour into desired molds or containers. Gel forms gradually from 43°C. The final gel is stable up to 70°C, enabling it to be presented at room temperature. However, it cannot be frozen, otherwise it will lose its gel-forming properties. Agar agar is highly concentrated. It is therefore necessary to adapt the quantity to the desired effect. Here are the recommended dosages: 1.6 g/L: very soft texture (light creams, toppings) 3 g/L: soft texture (mousses, custards) 10 g/L: firm texture (fruit pastes, jelly cubes) 14 g/L: very firm texture (cutting jellies, architectural jellies) This flexibility makes agar ideal for custom textures, from the softest to the most solid. Thanks to its purity and performance, this organic agar agar can be used in a wide variety of recipes: Vegetable pastries: flans, entremets, bavarois Fruit or vegetable jellies: for inserts or decorations Spherifications or gelled pearls: in cocktails or gourmet bites Confectionery: animal gelatin-free marshmallows, firm candies Texturizing sauces and creams: to make them stable without eggs or starches Agar also fits perfectly into specific diets, such as raw, vegan or gluten-free. 100% plant-based, certified organic Vegan and vegetarian-friendly Professional performance (gels alcohol, withstands 70ºC) No additives required for gelling Product from a sustainable supply chain (red seaweed from Brittany) It’s a certified organic vegetable gelling agent extracted from Breton red seaweed. It replaces animal gelatin in many recipes, while guaranteeing a precise, stable texture. Yes, SOC CHEF agar-agar is 100% plant-based, gluten-free, allergen-free and additive-free, and suitable for vegetarian, vegan and animal product-free diets. Agar-agar activates at boiling point (100°C) and gels when it falls below 43°C. The gel remains stable up to 70°C, ideal for room-temperature presentations. No. The gel obtained with agar-agar cannot withstand freezing. This alters its structure and gelling properties. Dosage depends on the desired texture: from 1.6 g/L for a soft gel to 14 g/L for a very firm, ready-to-cut jelly. Yes, unlike some conventional agars, this one can gel liquids containing alcohol, making it suitable for innovative spherifications and cocktails. Mix the powder with cold liquid, bring to the boil while stirring, then pour into the desired mold. Gel forms naturally as it cools below 43°C. It is perfect for custards, entremets, jellies, pearls, sauces, vegetable confectionery, decorative inserts and texturing sweet or savoury dishes. It’s thermo-reversible, certified organic, powerful, very pure, and from a sustainable chain in Brittany. It enables reliable gelling, even for complex applications. Its professional quality, performance with alcohol, heat resistance and French organic origin make it a top-of-the-range choice for creative kitchens. With this 130g Organic Agar Agar, you have in your hands a natural, powerful and adaptable ingredient, ready to sublimate your recipes while respecting your nutritional and environmental commitments. A must-have for today’s creative kitchens.
Organic Agar Agar – vegetable gelling agent
Three steps are required: dispersion, hydration, dissolution.
Disperse in water, under strong agitation and heat, at boiling point (100ºC) until completely dissolved.
After cooling, the aqueous solution forms a gel.
Gelatin agar retains its texture at room temperature.
13.90TTC
Description
AGAR AGAR BIOLOGIQUE 130g – Professional, natural, heat-reversible vegetable gelling agent
A 100% vegetable gelling agent, certified organic
Advanced technical features for the modern kitchen
Professional instructions: three simple steps
Dosage according to desired texture
Examples of culinary applications
Product benefits
FAQ
1. What is SOC CHEF organic agar-agar?
2. Is this product suitable for vegan diets?
3. How does gelation work?
4. Can agar-agar preparations be frozen?
5. What are the recommended dosages?
6. Can it gel alcohol?
7. How to use it correctly
8. What types of recipes is it ideal for?
9. What’s so special about this SOC CHEF agar?
10. Why choose this agar-agar rather than another?
Add a new dimension to your culinary creations
Additional information
Weight
0.13 kg
Dimensions
8 × 10 × 8 cm
FR
DE