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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....
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For:Bread - improver the dough texture, softer Use:mix with the flour Usage:6-8g for each kg...
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Malt for bread process and get better in fermentation Natural food ingredient. Low dosage (1.5%-4%)...
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for modeling gum paste, 2-5g per 150-200 g Icing. Edible glue: 10-15 parts water to...
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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.
