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spherization

250g / 600g

 

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

 

spherization

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

CalcicSalt, 250g

SKU: 1005
CHF 10.50Price
CHF 4.20 per 100 Grams
VAT Included
Quantity
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