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250g / 600g

​CalcicSalt (calcium chloride) contains a lot of calcium. It is an ideal reaction partner for Algin in spherification. CalcicSalt is important, as is GlucoSalt and  Citric Salt for the techniques of spherification.



Spherification is a cooking technique that was first used in ElBulli in 2003. With this technique, the liquid gels in such a way that a membrane-like outer shell enclosing a liquid core is created - a so-called sphere. A distinction is made between the techniques of basic spherification and the more practical and therefore more frequently used inverse spherification. CalcicSalt is mainly used in basic spherification.


250 g

CHF 9.90

CHF 39.60 / kg



CHF 14.90

24.83 CHF / kg

Prices incl. VAT,  plus shipping and handling


3-5 days delivery time

Contact for catering establishments

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Other products for spherification

Once you have enjoyed a good sphere, you will never forget the explosion on your palate. With the spherification products and our new techniques, making spheres is child's play (if you follow a few basic rules). Simply select the desired flavour carrier, mix it with Gluco and freeze it in a desired mould (e.g. silicone). Prepare an algin bath and put the frozen mould into it: A membrane forms on the outside and the ice cream melts and becomes liquid on the inside. There are no limits to your imagination and the spheres can even be heated.



Used in base and inverse spherification. Gives the sphere an extremely soft outer skin and is obtained from brown algae.



To regulate the acidity in the base spherification. CitricSalt is derived from citrus fruits.



Ideal for inverse spherification. Used to stimulate the gelling process of the flavor carrier. Consists of a mixture of two calcium salts.

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