Sosa Agar Agar
Sosa is one of the leading manufacturers of premium ingredients for gastronomy and pastry. Sosa texturisers all share the same characteristics indispensable in the world’s finest kitchen; flavour neutrality and range of texture.
Agar Agar Powder is a kitchen essential for any pastry chef. Agar Agar Powder is a natural vegetable gelatine that is ideal for confectionary, pastry and desserts.
Dosage: 5-20g per kg.
May contain milk
Key Information
Name
Sosa Agar Agar
Temperature
Ambient
Version
1.0
Update Date
01/04/2025
Manufacturer
Valrhona UK LTD
Brand
Description
AGAR-AGAR IN POWDER
Directions For Use
Heat to 90°C and then use. Gelling temperature 60°C. You can re-heat it as many times as you wish. Any liquid elaboration. It is a seaweed that allows us to gel any liquid becoming a gelatin that we can serve cold or hot. Heat resistant (90°C), not resistant to freezing, thermo reversible, jellifies less in acid mediums, gelatine not very elastic. Hard caviar, hot gelatines (< 90°C). Gelatines, purees, veils and foams.
Storage Conditions
Storage in a dry place (humidity less than 60%). Temperature between 15°C and 25°C. Protect from light and odours.
Storage Conditions After Opening
Is the same than primary shelf life (before opening), provided that storage conditions are respected.
Max Shelf Life
730 Days
Shelf Life From Opening
730 Days
Country of origin
Spain
Primary Ingredient Origin
Spain
Key Information
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
Gelling agent: Agar-agar (E406) (95%), Dextrose (5%).
Contains GM Protein
No
Allergens
Dietary Suitability
Inner Component
Internal GTIN
8414933009801
Variable Weight Consumer Item
No
Dimensions (Height x Width x Depth)
165mm x 100mm x 100mm
Weight
500g
Outer Case
GTIN
18414933009808
Units per traded case
6 Units
Gross weight
3.77 kg
Net weight
3 kg
Dimensions (Height x Width x Depth)
177mm x 210mm x 315mm
Packaging & Waste
Material/Weight of outer pack
Paper/Cardboard Case (232g)
Transport packaging
Wood Pallet (23000g)
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