Lecker's - Gelling Agents

Lecker's

How to make everything gel even better:
To preserve jams and gelees, simply place the fruit in lemon water before cooking or stir a little lemon juice into the gelling agent.
To prevent the formation of mould, add a small glass of fruit brandy.


	Gelling made simple . Lecker's Gelling Agent from sea algae can be used for the preparation of gelees, custards, preserves, cakes, and also for tasty aspics. Lecker's Gelling Agent has a neutral taste, is free of preservatives and made from pure vegetable ingredients: produced entirely from agar agar (E406) obtained from various red algae only the unbleached raw material is used

By the way : Agar agar dissolves only in hot water and solidifies at about 40° C. If the glazing solidifies before application, simply warm it up again. One teaspoonful is enough for 500 g of fruit or 500 ml of water or fruit juice. Mix tart fruits such as quinces or blackcurrants with "sweet" fruits! Pure lemon juice will not gel.

Origin: Agar agar comes only from the best producers in Spain, Portugal, South Africa, USA, Japan and Chile.


	Recipes Find out what you can conjure up with Lecker's Gelling Agents.


	Memory Show that you have the right idea with Lecker's.