Citric Salt
Spherification
200g / 600g
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Citric Salt is the sodium salt of citric acid and is used for acid regulation in the technique of spherification. GlucoSalt and CalcicSalt as well as Algin are also essential for spherification.
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Spherification
Spherification is a cooking technique that was first used in the restaurant of 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. CitricSalt is used in basic spherification.
Citric Salt
200 g
CHF 9.90
CHF 49.50 / kg
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Citric Salt
600g
CHF 17.90
29.83 CHF / kg
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Recipe suggestion
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.
Algin
Used in base and inverse spherification. Gives the sphere an extremely soft outer skin and is obtained from brown algae.
CalcicSalt
CalcicSalt is used in the base spherification and is an ideal reaction partner for Algin. CalcicSalt is a calcium salt.
GlucoSalt
Ideal for inverse spherification. Used to stimulate the gelling process of the flavor carrier. Consists of a mixture of two calcium salts.