The ingredient enabling the alginate reaction (to achieve sphericity, the basis of the molecular kitchen).
For optimal use, mix the chloride with mineral water to bathe the alginate preparation.
Can be used with all types of water liquids, it is not heat resistant and is not freezable.
It is always used with alginate.
You can use this product to develop straight or inverted spherical shapes.
Ingredients: sodium chloride
It is a calcium salt that is traditionally used in the food industry, for example, to produce cheese. The presence of calcium is mandatory to cause the reaction with algin that is responsible for spherification.
Allergens: without allergens
Dosage: 8-10g/kg (mix cold).
Keep cool and dry.
Properties: Nutritional values do not need to be given