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spherization

200g / 500g

 

Algin (sodium alginate) is obtained from brown algae and is used as a gelling or binding agent and as a stabilizer. Algin is important as well  GlucoSalt,  CalcicSalt  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.

Algin, 500g

SKU: 1004
CHF 49.90Price
CHF 9.98 per 100 Grams
VAT Included
Quantity
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