Description
TEXTURAS Calcic is a calcium salt that is traditionally used in food, for example in cheese making. Calcic is essential for the reaction to occur with Algin, which will cause spherification. It is the ideal reagent due to its great ease of dissolution in water, its important contribution of calcium and, consequently, its great capacity to promote spherification.
• Composition: Calcic is a calcium chloride or calcium lactate salt, which is crucial for activating the gelling properties of sodium alginate in the spherification process.
• Properties: When added to a sodium alginate solution (such as Algin), calcium ions cause the alginate to cross-link and form a gel-like membrane around the liquid.
• Uses: Calcic is typically used to create the calcium bath in which the sodium alginate liquid is dropped to form spheres. This creates the spherification effect in dishes like liquid pearls, caviar, or ravioli made from juice, broth, or flavored liquids.
Together, these products enable chefs to create unique dishes with bursting liquid centers, adding a sensory surprise and a modern touch to fine dining experiences.
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