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Textura Calcic

Brand:

1,049.002,984.00
1.754.97 /gm

  • Calcic Provides the basic spherification baths and reverse spherification bases with the necessary amount of calcium to react with the Algin.
  • Ideal For: Calcic is an ideal reaction partner due to its high solubility in water, the high calcium content and thus the high ball forming capacity.
  • How to use: Dissolve in an aqueous base with the help of some rods. Recommended dose for spherical baths 5-10g/L. Intendede for food.
  • Characteristics: 1) Presented in a refined powder. 2) Gels in the presence of Calcic. 3) Dilutes while cold with strong agitation. 4) It need not be heated to produce Spherification.
  • Ingredients: calcium chloride (E-509)
  • Usage: Calcium salt traditionally used in the food industry, for example in cheese making.
  • Storage: Keep in a cool dry place. Place out of reach of children.

Country Of Origin: Spain

About Brand: Since its creation in 1997, elBullitaller’s aim has been to expand the range of textures that can be used in the kitchen. As a result of this research, techniques such as foams, clouds, etc. have been created, representing an evolution in his style. The Texturas range is essential if you want to incorporate some of our most famous techniques into your kitchen, such as hot jellies, air, gelatine caviar or spherical ravioli. The products that make up the five families – Spherification, Gelification, Emulsification, Thickeners and Surprises – are the result of a rigorous selection and testing process. Texturas is the beginning of a world of magical sensations that has expanded over the years.

About Product: Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. The “Spherification Kit” products are essential for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, mini-spheres. Calcic is a calcium salt traditionally used in the food industry, for example in the preparation of cheeses. You need Calcic to make Algin react, and therefore to be able to apply the spherificación technique. Because Calcic dissolves very easily in water and is rich in calcium, it reacts excellently with other products and is ideal for making spherical ravioli.

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Textura Calcic

1,049.002,984.00
1.754.97 /gm

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