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 (100-110oF) 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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