Answer
Jun 25, 2025 - 09:04 AM
- Bloom strength is a gel strength metric primarily used for gelatin, not agar-agar.
- Agar-agar’s equivalent measurement is gel strength, typically reported in g/cm² rather than a Bloom number.
- Commercial agar-agar typically ranges from 500–1100 g/cm² in gel strength.
- Standard grade: ~700–900 g/cm² gel strength
- Equivalent to high-setting ability compared to gelatin
- Sets at ~35–40°C and melts at ~85°C (unlike gelatin, which melts at lower temperatures)
