Cyrin Tib Calcium Lactate + Sodium Alginate - Molecular Cuisine Spherification 5g-5g on Productcaster.

Cyrin Tib Calcium Lactate + Sodium Alginate - Molecular Cuisine Spherification 5g-5g

Other Names : Calcium Lactate Sodium AlginateOrigin : Mainland ChinaOther Names : qitaOrigin : Mainland ChinaClassification : Plant FoodState : Powdermodname=ckeditorSODIUM ALGINATE is extracted from seaweed, used for the spherification process ,it forms a gel in the presence of calcium ions.Add the alginate powder to flavoured liquid and pures,and use a syringe to squeezedroplets into a calcium bath, where they turn into gellified "caviar"Switch around the two ingredients for "reverse spherification" :using a sodium alginate bath and a calcium containing pure.For spherification use 0.2 to 1% of sodium alginate by weight of liquidBecause sodium alginate starts gelling in the presence of calcium, do not use in a highcalcium liquid, e.g. milk.In case of hard water ( high calcium content), use a calcium sequestrant ( eg. Sodiumcitrate or sodium gluconate).CALCIUM LACTATE is an extract of lactic acid.It works well in the production of caviar, pearls, spaghetti using spherification techniques.Calcium lactate provides calcium salts in a soluble form to react with sodium alginateIt"s taste is more discreet than calcium chloride (salty and sometimes bitter / metallic)Calcium lactate works well in the production of drops, pearls and all shapes of spaghety immersion of alginate solution in a calcium setting bath.Use from 1 to 9% calcium lactate to provide calcium ions in setting baths for hydrocolloidsthat react with calcium ions (sodium alginate, gellan, pectin, caragennenans ( iota).The easiest way to get started learning Molecular Gastronomy/Modernist CookingContains Both Sodium Alginate and Calcium Lactate ( 100g of each )Ingredients are 100% Food Grade (Beware industrial grade versions of these products) When shopping, please pay attention to the size and dimensions of the product to ensure that it meets your needs. In the title and , we have provided detailed information about the product, including its features and specifications We want you to be completely satisfied with your purchase, so if you have any questions or concerns, please don''''''''t hesitate to contact us. We are here to help and will do our best to assist you. Thank you for choosing our product. We hope you enjoy it

Cyrin Tib Calcium Lactate + Sodium Alginate - Molecular Cuisine Spherification 5g-5g on Productcaster.

Cyrin Tib Calcium Lactate + Sodium Alginate - Molecular Cuisine Spherification 5g-5g

Other Names : Calcium Lactate Sodium AlginateOrigin : Mainland ChinaOther Names : qitaOrigin : Mainland ChinaClassification : Plant FoodState : Powdermodname=ckeditorSODIUM ALGINATE is extracted from seaweed, used for the spherification process ,it forms a gel in the presence of calcium ions.Add the alginate powder to flavoured liquid and pures,and use a syringe to squeezedroplets into a calcium bath, where they turn into gellified "caviar"Switch around the two ingredients for "reverse spherific...

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