Agar Agar Powder 500 g — FLOR

FLOR Agar Agar Powder 500 g – Quick Overview

Professional vegetable gelling agent extracted from red algae (Gelidium and Gracilaria), in a 500 g professional jar. Vegan, gluten-free, kosher and halal alternative to gelatin from animal collagen. Standard ingredient of modern Italian pastry, molecular gastronomy and high-end vegetarian cuisine.

Origins and Technical Characteristics

Agar agar (E406) was isolated for the first time in Japan in 1658 by the monk Mino Tarozaemon, who observed the solidification of seaweed broth left outdoors in winter. It is the strongest known gelling agent: 1 g gels up to 200 ml of liquid (vs leaf gelatine which requires 6 g). It dissolves at 90-100 °C, gels when cooled below 40 °C, and melts again at 85 °C (thermoreversible gel). Heat-resistant during cooking once gelled (unlike pork gelatine).

Professional Uses in Pastry and Kitchen

Vegan jellies (plant-based panna cotta, jelly cubes): 4-6 g/L. Mirror glazes for modern cakes: 8-10 g/L. Adrià-style spherifications with calcium chloride. Vegan marshmallows, gummies. Quick pectin-free jams (boil fruit + sugar + 2 g agar/kg). Consommé gel (10 g/L for cold cubes). Balsamic caviar (reverse spherification). Stabilised plant-based foam. Niko Romito and Massimo Bottura use it for the geometries of gourmet dishes. Pierre Hermé uses it in his modern pastry techniques.

Technical Specifications and Storage

Fine ivory-white powder, 100% pure agar agar (E406). Origin: red algae (Gelidium amansii and Gracilaria spp.) cultivated and harvested in Asia (Chile, Morocco, Indonesia, Japan), purified and standardised in Italy. Gel strength 800-900 g/cm² (pastry food grade). Reclosable 500 g professional jar. Store in a cool, dry place at 12-22 °C. Shelf life 24 months sealed. No declared allergens. Vegan, gluten-free, kosher, halal. HS code 1302.31.

Distribution and Logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution to Zurich, Winterthur, St. Gallen, Frauenfeld, Aargau (Aarau, Baden), Bern, Lucerne and Basel with the LAPA fleet. For Ticino (Lugano, Bellinzona), Romandy (Geneva, Lausanne, Fribourg, Sion) and Grisons (Chur, Davos), shipping in 1–3 working days with certified food-grade partner couriers (Swiss Post, Galliker). Designed for pastry shops, gelato laboratories, gourmet chefs, vegan restaurants, high-end hotels, specialist shops and private customers passionate about molecular cuisine.