Agar is produced from two species of red seaweed, Gracilaria and Gelidium. Agar reduces sugar crystallization in icings, forms bakery and confection gels, serves as a culture medium, and stabilizes bakery fillings.
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The strongest of the hydrocolloid gelling agents and is useful when firm gels are desired
Stabilizes sugar in icings, fillings, and meringues
Useful for melt point management
Creates gels that set upon cooling to 90°-103°F and remelt when heated above 185°.
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