2 pots of 35 g of Agar-agar powder, odorless and colorless vegetable gelling agent to solidify creams, jellies, mousses Naturally rich in fibre, agar-agar can reduce the caloric intake of desserts. The plus: agar agar comes from seaweed from our French coasts. Agar-agar is a seaweed, the main vegetarian and natural alternative to animal gelatin. Dosage: 1 tbsp. coffee = 3 g of agar-agar. Creams and flans: 2.50 - 3.75 g/l / Mousses: 6.25 - 7.50 g/l / Toppings: 5 to 6.25 g/l / Candies: 8.75 to 10 g/l. Use: Dissolve agar-agar in water, milk, etc. Then boil it for 30 seconds. Ingredients: French agar agar. Food additive (E406). May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Directions for use: keep away from light and humidity after opening. For foodstuffs: limited use. Do not ingest as is. Do not inhale. Do not get in eyes. Close well after use. Net weight: 35 g