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Agar
Sometimes referred to as the queen of gelling agents and is also derived from certain red sea weed species, principally the Gracilaria and Gelidium genera. Agar, in the presence of high sugar solids, dissolves at boiling temperatures, but sets at a much lower temperature (100-110°F) making it ideal for application to icings and glazes in bakery products without setting up too quickly during manufacturing. The agar prevents all the quality defects in icings and glazes: stickiness, cracking, flaking off, grittiness and insures optimal consumer visual appeal.
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Sometimes referred to as the queen of gelling agents and is also derived from certain red sea weed species, principally the Gracilaria and Gelidium genera. Agar, in the presence of high sugar solids, dissolves at boiling temperatures, but sets at a much lower temperature (100-110°F) making it ideal for application to icings and glazes in bakery products without setting up too quickly during manufacturing. The agar prevents all the quality defects in icings and glazes: stickiness, cracking, flaking off, grittiness and insures optimal consumer visual appeal.
