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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
10,50 CHFPrice
100 Grams
VAT Included
  • product info
    Ingredients: Gellan (E 418 / polysaccharide obtained by microbial fermentation)
    Allergens: None
    Storage: Store in a cool and dry place (up to 25 degrees), do not expose to direct sunlight

    Nutritional values per 100 g
    Calorific value/kJ = 704 kJ
    Calorific value/kCal = 168 kcal
    fat/g = 0 g
    saturated fat/g = 0 g
    carbohydrates/g = 0 g
    sugar/g = 0 g
    protein/g = 1 g
    sodium/g = 478 mg
    Potassium/g = 4,650 mg

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