The confectionery world :

Revolutionary agar has worldwide properties particularly in combination with sugar. It is considered as being the best gelling agent for the production of consistent gelling confectionery with diverse properties such as short texture, bright aspect, clear cut and a unique flavour release. All of these factors contribute in developing unique versile food recipes.

Setexam has shaken up the confectionery manufacturing field by conceriving a wide range of gelling agents: Gelagar ® , Setgel ® and Setgum ® which could be used in combination with other hydrocolloids and polyols. This optimises flavour and contibutes to product texture diversification, consistency and bright texture, enhancing thus infinite possibilities.

Setexam is developing these characteristics to match dairy industry constraints by incorporating high quality products such as Quick Soluble agar®, Setgel® and Setgum® to be solely used in or in combination with other hydrocolloids to enhance a wide range of stabilizers to come up with consumers needs in providing efficient solutions to every single dairy application.

Dairy and agar : the perfect match

Some of the 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, in stabilising milk desserts, cream cheese, etc….

Setexam is developing these characteristics to match dairy industry constraints by incorporating high quality products such as Quick Soluble agar®, Setgel® and Setgum® to be solely used in or in combination with other hydrocolloids to enhance a wide range of stabilizers to come up with consumers needs in providing efficient solutions to every single dairy application.

Finest rich assortment
Pastry with agar

Bakery products based agar has already access to a large worldwide market with substantial demand for new agar texture properties. Setexam has made great progress to ensure the development of an agar with properties from firm and strong gel to thick fluid solutions, namely “Thixotropic agar”. This high quality functional product provides new solutions for the preparation of thick bright gels which gives a stable texture with a natural mouth feel. Moreover, this innovated product could be used with other hydrocolloids leading to a variety of textures obtaining thus excellent products for filing, icing, glazing, etc … .

Tasty treats: desserts
Pastry with agar

Setexam offers many selective recipes of a highly distinctive taste and mouth feel savoury desserts using agar in many applications as cakes, tortes, pies, tarts, cookies, bread, pastries, cheesecakes, quick and easy recipes, international recipes, holiday recipes, candy recipes and various recipes ideal for any celebration.

Setexam is always seeking to develop new recipes to be added to its innovation list on a regular basis and most of these recipes are displayed with a picture of the finished product which will be helpful for both the baker and the new product developer.

Microbiology applications

Centuries of agar use as a solid matrix of culture media for micro-organisms associated with constant research and innovation in terms of new agar grades have led to the improvement of the performance of specific culture media and Setexam is one of the leaders in this undustry. Through it's comprehensive approach, Setexam provides effective answers and solutions for special and routine bactriological laboratory analyses and remains committed to providing the highest quality purified form of agar-agar for uses in bacteriological applications at very competitive rates.

Setexam has shaken up the confectionery manufacturing field by conceriving a wide range of gelling agents: Gelagar ® , Setgel ® and Setgum ® which could be used in combination with other hydrocolloids and polyols. This optimises flavour and contibutes to product texture diversification, consistency and bright texture, enhancing thus infinite possibilities.

Owing to its high gelling power and it's vegetal origin, Puragar® constitutes a natural non-toxic matrix for the applications of culture media in microbiology and tissue cultures fields, In addition to its limpid solution, clear gel, resistance to autoclaving and its non degradation by enzymes, Puragar extends its application to many other critical scientific disciplines.