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spherization

200g / 600g

 

GlucoSalt consists of a mixture of two calcium salts and is tasteless. It is used in spherization techniques, in which liquids containing calcium and sodium alginate react with each other to form delicate jelly pearls. Also essential for spherization  Citric Salt  and  CalcicSalt  as  Algin.

 

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.

GlucoSalt, 600g

SKU: 1016
41,90 CHFPrice
100 Grams
VAT Included
  • product info
    Ingredients: calcium lactate (E 327); Calcium gluconate (E578)
    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 = 1070 kJ
    Calorific value/kCal = 256 kcal
    fat/g = 0 g
    saturated fat/g = 0 g
    carbohydrates/g = 81.5 g
    sugar/g = 0 g
    protein/g = 0 g
    salt/g = 0.0075 g
    sodium/g = 0.003 g

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