Fiberagar® is used to thicken, gel or set savory or sweet foods without any effect on flavor. It does not need previous hydration and has a great gelling power about 10x higher than gelatins of animal origin. Fiberagar® is used in sweet dishes (fruit jellies, jams, creams, cakes, custards) as well as in savory dishes (vegetable jellies, pates, soups, sauces and gravies, rice dishes).
Recipe preparation: Dissolve the contents of a Fiberagar® packet in an appropriate amount of boiling liquid (water, milk, broth, fruit juice etc) and continue to boil for 1 minute. Add to the main ingredients and allow to cool and set. According to the required consistency, use one packet (4 g) to 2 cups of liquid for a firm and resilient gel or one packet to 4 cups for a smoother and creamier gel. The product can be stored in the refrigerator for several days and should be covered.