The tools of the molecular gastronomy trade are many and varied. High quality, properly sourced chemicals and agents allow you to make something incredible, even in the comfort of your own home. Sounds intriguing? We think so.
- Calcium salt used in the food industry. Can be added to water to make a bath for use in spherification
- Calcic is essential in the reaction with Algin that produces spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing spherification
- Presented in granules
- Highly water soluble
- Great moisture absorption capacity
- Ingredients: Calcium Lactate(E327), Calcium Gluconate(E578)
- Origin: Spain