Texturas ferran adria CALCIC spherification 600 gr

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Texturas Calcic
Import
Nett weight 600gr/pcs
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Calcic reacts in the presence of Algin for spherification in cooking.
The presence of Calcic is compulsory to produce the reaction with Algin, responsible for spherification.
It is a calcium salt traditionally used in the food sector for the production of cheeses, for example.
Its great ease of dissolution in water, its important contribution of calcium and the great capacity to favor the spherification which results from it make it an ideal reagent.
Culinary:
- Aid Basic Spherification: Algin (+ Citras) + Calcic Reverse Spherification: Gluco + Xantana + Algin
Characteristics:
- Presentation in the form of granules.
- Very soluble in water.
- Large capacity for absorbing moisture.
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