Due to their variance in density ,flaked and powdered Agar Agar need to be used in different proportions , here are a few guidelines:
Powdered agar can be substituted for the same quantity of unflavored gelatin in recipes. One teaspoon agar powder One tablespoon agar flakes. Typical usage level is 1/2 percent agar in water. The gelling ability of agar agar is affected by the acidity or alkalinity of the food additives it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set with it at all such as: kiwi fruit ( too acidic ), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability ( although cooked fruit seems to lose this effect), chocolate and spinach.
The artical : Agar agar recipes can teach you hou to make a delicious Sweet Potato Jelly. Hoping you have a good time with our company Agar agar.