This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces Spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing Spherification.
Storage: Keep in a cool dry place
Shelf Life: See date on tin
Properties: Presented in granules. / Highly water soluble. / Great moisture absorption capacity.
Since its inception in 1997, el Bulli taller has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams, clouds, etc., have brought about an evolution in style. The results are the products that make up the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines.Visit Texturas Website for more information.
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