$105.00 HKD
Acide Citrique Premium Food Grade Citric Acid E330 Great for descaling dishwashers, coffee pots, water...
$56.00 HKD
Add to candy and frosting mixes for a creamier consistency.Add to egg whites prior to...
$58.00 HKD
bamboo charcoal is a fun ingredient in many bread, cake and cookie recipes. for bread...
$22.00 HKD
Sodium Alginate powder is essential for molecular gastronomy spherification technique. Food grade Sodium Alginate is a natural...
$22.00 HKD
Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification....
$12.00 HKD
For:Bread - improver the dough texture, softer Use:mix with the flour Usage:6-8g for each kg...
$35.00 HKD
Malt for bread process and get better in fermentation Natural food ingredient. Low dosage (1.5%-4%)...
$55.00 HKD
$58.00 HKD
for modeling gum paste, 2-5g per 150-200 g Icing. Edible glue: 10-15 parts water to...
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Soy lecithin powder is an emulsifier usually used in molecular gastronomy to produce liquid emulsions...
$55.00 HKD
100 % rye malt 1-3% dosage 150g
$55.00 HKD $85.00 HKD
Food grade Lye Powder form Instruction: Keep away from children Flush any unintentional contact with plenty...
$22.00 HKD
Stir into dried out icing color to restore consistency Made in USA 2.5 Oz
$48.00 HKD
Coarse Pretzel salt for Laugen Pretzel or Bagel weight : 150g
$138.00 HKD
Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary...
$85.00 HKD
Liquid form Soy Lecithin - pure vegetable product, this natural food grade emulsifier and fat...
$45.00 HKD
30g / 1kg size Product of France
$80.00 HKD
For varnish icing or edible glue malleable. 50 g USA
$55.00 HKD
55g Ingredients: sodium carboxymethy cellulose USA
$78.00 HKD
Pamela’s Not Xanthan/Not Guar Baking Binder is a stabilizer, thickener and binder for gluten-free baking,...
$145.00 HKD
Liquid soluble acid, popularly known as vitamin C. Used as acidifies or food antioxidant. dosage 3-...
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Emulsifier, ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc....
$115.00 HKD
Acidulant and emulsifier that is obtained from the fermentation of some fruits, ideal for creams,...
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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.
$430.00 HKD
Powdered glucose is dehydrated glucose syrup. Prevents recrystallization of sugar in candies and jelly beans. It gives...
$59.00 HKD
Gum Arabic is an ingredient used in all kinds of confectionery recipes such as gummy...
$218.00 HKD
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....
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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.
