Agar Agar Powder FunCakes 50g

5,30 € tax incl.

106,00 € per kg

(Product prices and stocks may be different in store and online)

Agar-agar is a popular alternative to gelatine, particularly for people following a vegan or vegetarian diet, or those who prefer to avoid animal products in their diet.

Agar-agar comes in the form of powder, flakes or translucent bars. It is widely used to thicken, gel or solidify various food preparations, including jellies, jams, puddings, desserts, sauces and soups. It is appreciated for its ability to form a solid gel at room temperature, unlike gelatine, which generally requires refrigeration to set.



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Data sheet

Weight 50 gr
Unité Kg
Contenance 0.05

More info

What is Agar-Agar?

Agar-agar is a white powder which, when dissolved in a liquid and brought to the boil, forms a firm gel when cooled. It is ideal for recipes where a vegetable gelling agent is required.


Agar-agar is much more powerful than gelatine: 1 gram of agar-agar can gel approximately 100 ml of liquid.

Here are the most common dosages:

  • For a firm consistency: 1 gram of agar-agar per 100 ml of liquid.
  • For a softer consistency: 0.5 grams of agar-agar per 100 ml of liquid.

Note: In general, agar-agar is about 8 times stronger than gelatine, so you need much less agar-agar to achieve the same gelling effect.

Example of conversion: For a recipe requiring 10 g of gelatine powder

Divide by 8 to obtain the amount of agar-agar needed: 10 g / 8 ≈ 1.25 g agar-agar.

Instructions for use

  1. Mix with cold liquid: Dissolve the agar-agar powder in the cold liquid (water, juice, fruit purée, etc.) before heating it. This prevents lumps from forming.
  2. Bring to the boil: Heat the mixture over medium heat, stirring constantly. Agar-agar doesn't activate until it reaches 85°C, so it needs to come to a rolling boil to gel properly.
  3. Boil for at least 30 seconds: To ensure that the agar-agar is properly activated, leave the mixture to boil for 1 to 2 minutes while continuing to stir.
  4. Pour and leave to cool: Pour the mixture immediately into the desired mould or container, as agar-agar begins to gel as it cools. Leave to cool at room temperature or refrigerate to speed up the process.

Tips and advice

  • Avoid strong acids: Highly acidic liquids, such as certain fruit juices (lemon, kiwi, pineapple), can inhibit the gelling power of agar-agar. If you use acidic ingredients, you may need to adjust the amount of agar-agar.
  • Do not refreeze: Once gelled, agar-agar does not remix well if reheated, unlike gelatine.
  • Setting test: If you're not sure how much agar-agar to use, do a small test with a small amount of liquid to adjust the dosage before preparing your full recipe.

Recipes Using Agar-Agar

  1. Fruit jellies: Mix fruit juice with agar-agar, bring to the boil, then pour into moulds to obtain firm, tasty jellies.
  2. Vegan pannacotta: Use agar-agar to gel a mixture of vegetable milk, sugar and vanilla for a delicious pannacotta.
  3. Fruit tarts: Add agar-agar to your fruit tart filling to hold it together.
  4. Flans and creams: Prepare flans or dessert creams using agar-agar to obtain a firm texture without gelatine.

Product characteristics

Ingredients: thickener: E406.

Nutritional values per 100g: 720 KJ / 172kcal Fat: 0.1g, of which 0.1g saturated saccharides: 0.4g, of which 0.0g protein. Protein: 0.1g. Sodium: 0.0g.

This product is: Halal certified.

With these instructions, you're ready to use agar-agar in your baking recipes and experiment with new textures and flavours. Happy baking!


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5 /5

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Anonymous A. published the 03/04/2022 following an order made on 18/03/2022


Top pour remplacer la gélatine animale !

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