$56.00 HKD
Add to candy and frosting mixes for a creamier consistency.Add to egg whites prior to...
$105.00 HKD
Acide Citrique Premium Food Grade Citric Acid E330 Great for descaling dishwashers, coffee pots, water...
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For:Bread - improver the dough texture, softer Use:mix with the flour Usage:6-8g for each kg...
$58.00 HKD
bamboo charcoal is a fun ingredient in many bread, cake and cookie recipes. for bread...
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Sodium Alginate powder is essential for molecular gastronomy spherification technique. Food grade Sodium Alginate is a natural...
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Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification....
$35.00 HKD
Malt for bread process and get better in fermentation Natural food ingredient. Low dosage (1.5%-4%)...
$55.00 HKD
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Food grade Lye Powder form Instruction: Keep away from children Flush any unintentional contact with plenty...
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Emulsifier, ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc....
$58.00 HKD
for modeling gum paste, 2-5g per 150-200 g Icing. Edible glue: 10-15 parts water to...
$22.00 HKD
food grade Glycerol Stir into dried out icing color to restore consistency Made in USA 2.5 Oz...
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Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary...
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Pamela’s Not Xanthan/Not Guar Baking Binder is a stabilizer, thickener and binder for gluten-free baking,...
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Soy lecithin powder is an emulsifier usually used in molecular gastronomy to produce liquid emulsions...
$115.00 HKD
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candy makers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Combined with vegetable oils it can be used instead of high-calorie oils for greasing pans and sauteing food.ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc.
Natural emulsifer extrated from soybean.
Net Weight: 4 fl. oz. (118.3 ml)
Certified Kosher
$195.00 HKD
Sodium Alginate is a vegan food additive for spherification and a natural gelling agent.
Gels form more easily when Alginate is added to products with higher calcium concentrations.
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Gum Arabic is an ingredient used in all kinds of confectionery recipes such as gummy...
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Coarse Pretzel salt for Laugen Pretzel or Bagel weight : 150g
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Liquid form Soy Lecithin - pure vegetable product, this natural food grade emulsifier and fat...
$125.00 HKD
90g Food additive used to enhance the acidity taste, particularly in confectionery. Product of France...
$55.00 HKD
55g Ingredients: sodium carboxymethy cellulose USA
$80.00 HKD
For varnish icing or edible glue malleable. 50 g USA
$145.00 HKD
Liquid soluble acid, popularly known as vitamin C. Used as acidifies or food antioxidant. dosage 3-...
$227.00 HKD
Iota Carrageenan is a natural gelling agent derived from red algae, used to create smooth...
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Kappa Carrageenan is a natural gelling agent derived from red algae, used to create firm...
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Iota carrageenan is most commonly used to set dairy-based puddings, as it reacts so strongly...
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Thickener It is especially useful in binding gluten-free dough and cake mixtures which would otherwise crumble....
$115.00 HKD
Acidulant and emulsifier that is obtained from the fermentation of some fruits, ideal for creams,...
$56.00 HKD
Ammonia for sweets is a leavening agent used in pastry, mainly for biscuits and shortbread,...
$195.00 HKD
Made from cane sugar or beet sugar and is vegan-certified This product is Non-GMO This...
$650.00 HKD
1kg size Food additive used to enhance the acidity taste, particularly in confectionery. Product of...
$430.00 HKD
Powdered glucose is dehydrated glucose syrup. Prevents recrystallization of sugar in candies and jelly beans. It gives...
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| Calcium Salt | Calcium Content | Qty to Make 0.18% Ca solution |
| Calcium Chloride | 36.1% | 0.5% |
| Calcium Lactate | 18.4% | 1% |
| Calcium Lactate Gluconate | 9.3% | 2% |
-2% Calcium Lactate Gluconate: the preferred calcium salt for Reverse Spherification because it has no discernible flavor. Use 2 g per 100 g of water to create a 2% solution of Calcium Lactate. You can stir it or mix with a blender.
-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride. Use 1 g per 100 g of water to create a 1% solution of Calcium Lactate. You can stir it or mix with a blender.
-0.5% Calcium Chloride: this is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a desiccant packet if the humidity in the air is high.
1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.
