Pot of agar-agar powder 35 g = vegetable gelling agent odorless and colorless to solidify the creams, jellies, mousses. Naturally high in fiber, agar-agar can reduce the caloric intake of desserts. Plus: agar agar comes from the algae of our French coasts. Agar-agar is an algae, the main vegetarian and natural alternative to animal gelatin. Dosage: 1 tsp. coffee = 3 g of agar-agar. Creams and blanks: 2.50 - 3.75 g / l / Foams: 6.25 - 7.50 g / l / Topping: 5 to 6.25 g / l / Candies: 8.75 to 10 g / l. Use: Dissolve agar-agar in water, milk, etc. Then bring it to a boil for 30 seconds. Ingredients: French agar agar. Food additive (E406). May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Directions for use: Keep away from light and moisture after opening. For foodstuffs: limited use. Do not ingest as is. Do not inhale. Do not put in the eyes. Close well after use. Net weight: 35 g