AGAR - A VERSATILE THICKENING AGENT

Agar

 is a gelatinous substance derived from seaweed that is commonly used in microbiological and food applications. In microbiology, Agar is utilised as a solidifying agent in culture media to grow bacteria and other microorganisms. In the culinary world, Agar serves as a vegetarian for gelatin in various desserts and dishes.

What is Agar and How Does it Work?
Agar is a polysaccharide compound extracted from certain types of red algae, primarily found in Eastern countries such as Japan and China. When Agar is dissolved in water and heated, it forms a gel-like consistency due to its unique molecular structure. This property makes Agar an excellent thickening agent for liquids, including milk.

How to Use Agar to Thicken Milk

There are two primary forms of Agar that you can use to thicken milk - powder and flakes.

Recommended Dosages

* Set Yoghurt: 0.10 - 0.25 % of total mix.

* Stirred / Drinking Yoghurt: 0.05 - 0.15 % of total mix.

* Fruit Yoghurt with Fruit Base: 0.16 - 0.30 % of total mix.

Agar Powder - Start by dissolving the powder in a small amount of cold water to create a thick paste. Now add the paste to the milk before heating the milk. Stir continuously while heating the milk to ensure even distribution of the Agar.

Agar Flakes - The flakes need to be soaked in cold water for about 10 - 15 minutes until the flakes become soft and pliable. Once softened, add to the milk before heating. Stir continuously while heating the milk to ensure even distribution of the Agar.

Benefits of Using Agar to Thicken Milk

Vegetarian-Friendly: Agar is a plant-based alternative to animal-derived gelatin, making it suitable for vegetarians and vegans.

Strong Thickening: Agar forms a sturdy gel that does not break down easily, making it ideal for creating firm custards, puddings, and jellies.

Heat Resistance: Agar maintains its thickening properties even at high temperatures, making it suitable for hot dishes and sauces.

Preparing Agar for Other Food Applications

Step 1: Hydate the Agar

Whisk the Agar powder / flakes into a cold liquid, such as water (juice, or stock - depending on your application). Avoid using hot water, as it will cause the Agar to clump.

Step 2: Boil the Mixture

Bring the mixture to a rolling boil and simmer for 5 - 10 minutes, or until the Agar is completely dissolved. Ensure all grains are dissolved, as undissolved grains will prevent the liquid from setting. The boiling step is essential to activate Agar's gelling properties, which activate at around 90 ºC.

Step 3: Pour into Moulds

Working quickly, pour the hot mixture into your desired moulds before the gel starts setting.

Step 4: Chill to Set

Allow the mixture to cool and set at room temperature for a couple of minutes.

Certification: Agar Powder 800 GS is both Halaal & Kosher certified.

Agar is a versatile and effective thickening agent for milk in both culinary and microbiological applications. Whether you choose Agar powder or flakes, incorporating this natural ingredient into providing a vegetarian-friendly alternative to traditional thickeners.

Available in 25 kg bags

Attached: Specification - Agar 800 GS

Pricing & Orders: order@dynamiko.co.za

Technical Support: technicalinfo@dynamiko.co.za

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