Search Results for: Yoghurt containing added cocoa
more or less secants. it is found from a red alga (gelidium sesquipedale or gracilaria). agar had jellifying properties for desserts (pudding, pies, tarts, cookies, pastries, cheesecakes...), jelly candy, soups, sauce... and does not give any shading, flavour, or smell to the nourishment which it is added
agar characteristics are dissolution properties, high capacity of water retention, bright texture for firm gels, thickening as well as unique hysteresis which allows stabilizing several dairy applications. agar could replace advantageously and efficiently animal gelatine either in set or stirred yoghurt...
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