10 questions
Glucose in agar agar? Please take it out, it's completely unnecessary!
Hello indios, we cannot remove the glucose syrup (spray-dried) from the mixture because agar agar alone cannot be bottled. This is because the water content would be too high and other substances are less suitable. Best regards, your M-Infoline team
Nonsense, there is pure agsr agar in the jar
Hi indios, that's right, but we can't fill it like that with our system because the powder would stick together. Best regards, your M-Infoline team
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As it contains 78% glucose, can it also be used as a gelatine substitute for savory dishes?
Hello RalleO, agar agar is also suitable for salty products because the dried glucose syrup has a low sweetening power. Best regards, your M-Infoline team
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Hello, I would like to make jam with agar agar. How much should I use for 1 liter of fruit juice and 1 kg of sugar?
Hello Valerio2, thank you for your inquiry. We were happy to enquire with the specialist agency. For 1 kg of fruit and 1 kg of sugar, 2 sachets of agar agar should be enough (1 kg of fruit and 600 g of sugar would be better) More fruit flavor and less sweet 😋. It is important that the mixture is cooked for a further 2 minutes after boiling - this is how you achieve optimum gelling. Best regards, your M-Infoline team
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The product is composed of agar and sucrose. In an 8gr sachet, what is the respective quantity of these two elements? Thank you in advance.
Sorry, I see my question has already been answered in German below: "Unsere Agar Agar-Beutel enthalten 22% Agar und 78% Glukosesirup. Ein Beutel à 8 g beinhaltet somit 6,24 g Glukosesirup."
Hello Eldiji, the product consists of 78% glucose syrup and 22% agar agar. 1 8 g sachet contains 1.8 g agar agar and 6.2 g glucose syrup. With kindest regards, your M-Infoline team
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You wrote, "1 bag of agar agar contains approx. 6 sheets of gelatine." One bag is 8g. It contains just under a quarter of agar agar, i.e. 2g. According to Betty Bossy, 2g of pure agar agar only corresponds to 3 sheets of gelatine. How do you explain this difference? Is it because the glucose syrup has an additional gelling effect?
Hello glukgluk, please excuse the long wait. In the last five years, the supplier and therefore the origin of the raw material has changed. Agar agar is a natural product, so the gelling power can vary somewhat. For this reason, it is very difficult to say how many gelatine sheets correspond to one sachet of agar agar. Here is another recipe suggestion from us: Panna cotta for 4 ramekins Ingredients: - 5 dl cream (or 2.5 dl cream and 2.5 dl milk) - 30 g sugar - 1 sachet of agar agar - a little rum Preparation: 1. Bring the cream, sugar and agar agar to the boil. Boil for approx. 2 minutes and add a little rum to flavor. Then pour into cold rinsed ramekins. 2. After 3-4 hours in the fridge, the panna cotta is ready to serve. Garnish with rum pots or fruit sauces. Otherwise, we recommend you try the leaf gelatine, contents: 12 leaves: https://migipedia.migros.ch/en/109701000000We wish you every success! Best wishes, your M-Infoline team
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Hello, why is this product called Agar Agar, when it's dehydrated glucose? Agar agar is a natural red algae. Does the product contain it?
Hello Sandrine, we apologize for the late reply. There was a small technical problem with your request. Our Agar Agar product consists of two ingredients: dehydrated glucose syrup and the gelling agent E406. E406 is the designation for the additive Agar Agar. The Agar Agar must be mixed with the dehydrated glucose syrup before it can be filled, as Agar Agar powder alone is far too fine and would not flow sufficiently, making mechanical filling impossible. Mechanical filling would otherwise be impossible. Best regards Your M-Infoline team
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Guest
Dear contributors to this forum
I have a small criticism of a graphic masterpiece. The color of the bags of agar agar, vanilla sugar, yeast, baking powder and whipped cream stabilizer look almost identical. This isn't a luxury problem, but until they hire a new graphic designer (I think a woman has more of a connection to practical everyday life) to design these items, I will continue to buy them in the Coop. There, agar agar is green (algae), vanilla sugar yellow, cream thickener blue etc.! Very practical, so I can pull the right thing out of my box without having to read the label!
Yours sincerely, Irene Hodel
My e-mail address : irho@bluewin.ch
Hi Irene,
M-Infoline wrote almost 3 years ago in response to a similar question or suggestion at Patissier Baking Powder:
"---
Thank you very much for your feedback!
We realize that we will never be able to satisfy all customer wishes and needs with the new Patissier design and that it will take some time for customers to get used to the new packaging.
After all, the old ones have remained the same for decades. However, it was time to standardize the many different and outdated designs and illustrations in the bakery store with the Patissier line in order to create more calm and clarity on the shelf and to offer more attractive and contemporary packaging.
---"
Greetings
Istanbul
Dear guest
Thank you for your input.
It is only thanks to our committed customers that we are able to continuously improve our offers and adapt them to the needs of our consumers. Both your praise and your criticism are therefore important and valuable to us. Unfortunately, it is not possible to satisfy all customer wishes, needs and tastes, although we always strive to do so.
We will be happy to review your comments and take any necessary measures.
Kind regards from the M-Infoline team
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Guest
I have two questions about the agar-agar product:
1. would it be possible to print the quantity comparison with gelatine on the packaging? Depending on the recipe, different consistencies are needed and these are often indicated with gelatine. I cooked a terrine yesterday and the packaging only stated the amount of agar in relation to the liquid. The terrine did not set enough.
2. why is it necessary to add glucose syrup to the agar-agar?
Guest
I've also wondered what's going on with the glucose. That's why I now buy agar-agar in the Coop.
Hello Eowyn
1 bag of agar agar contains approx. 6 sheets of gelatine.
We use glucose syrup in our Patissier Agar Agar so that no lumps form and the gelling capacity is optimal (this can vary depending on the harvest).
It would be very difficult to dose at home without glucose syrup, as an extremely small amount is required.
Best regards from the M-Infoline team
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Guest
How much sugar is in an 8 gram packet?
Dear guest
Our agar agar sachets contain 22% agar and 78% glucose syrup. One bag of 8 g therefore contains 6.24 g glucose syrup. Glucose syrup is a thickened solution of glucose (dextrose). It has a mild sweetness and is often used in the food industry.
Best regards from the M-Infoline team
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Too bad it's not pure agar agar :(
Hello Niko
Agar is made from the cell walls of some types of algae (mainly red algae, such as Gracilaria, Gelidiopsis, Gelidium, Hypnea and Sphaerococcus species), mainly from East Asia.
In food technology, agar (in the EU as food additive number E 406) is used as a thickening agent, e.g. in soups, for confectionery and ice cream.
We use glucose syrup in our Patissier Agar Agar so that no lumps form and the gelling properties are optimal. This can vary depending on the harvest. Dosing would be difficult in the household, as only a very small amount of pure agar agar is required.
Best regards from the M-Infoline team
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