Firm Cuttable Gels: Agar with a higher (high) gel strength produces a gel that is ideal for molding into diverse decorative or geometric forms (dense,
shiny texture). (firm, cuttable and shiny gel). The exact words haven’t been translated. Dense means being thick and packed.
Quick Gel Formation at Approximately 35-40 °C
Thermal Stability for Export and Shipping
Using Hanit Agar-Agar as a substitute for gelatin in yogurt, especially in stirred yogurt and yogurt-based desserts, thereby creating a firm, heat-stable texture. No need for (thereby) as it’s a fragmented sentence.
2. Gel Strength: 30-50 g/cm²
Fruit Glazes for Pastries and Tarts: This type of Hanit Agar is highly
suitable for blending with fruit purees or concentrates to produce a
smooth, glossy coating that enhances the fruit shine without altering their natural taste or color.
Sugar Glazes for Cakes and Donuts: Preventing the surface of pastries from drying out.