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DESCRIPTION Molecular gastronomy kit Bring your culinary creativity to the next level and impress...
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Freshen up your party with the ultimate mojito experience! Deconstruct your mojito into floating...
$75.00 HKD
pH test strips for for drinking water, Kombucha, Akline Diet, for your work on molecular recipe (Sodium...
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Product Description Impress your friends with three cosmopolitan based recipes that push the boundaries of...
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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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乳酸鈣是製作球化及增加鈣化反應中主要成分。 食品級乳酸鈣的添加不會改變主要成分的稠度和風味，因為它沒有明顯的風味，並溶於冷液體而不改變其密度。 乳酸鈣用途廣泛，因為它可以用於酸，酒精或脂肪含量高的液體中。 為避免溶解困難，請在添加任何其他粉末產品之前添加乳酸鈣。 不要用氯化鈣(calcium chloride)代替乳酸鈣，因為最終結果會太鹹。 如果在食譜中替換乳酸鈣葡萄糖酸鹽，請使用一半的乳酸鈣。 - 乳酸鈣是理想的球化分子美食 - 乳酸鈣可增加鈣的含量，而不會增加風味。 鈣與藻酸鈉的協同形成凝膠(即球化)。 - 製造中心為液體的球體 -...
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Soy lecithin powder is an emulsifier usually used in molecular gastronomy to produce liquid emulsions...
$92.00 HKD
Mirror finished stainless steel Allows the transfer of spherified liquids without damaging them Works with...
$32.00 HKD
Length: 14 cm or 20cm 18-8 Tempered stainless steel Ultra Fine Tip Machined Finger Grips; Grooved...
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DESCRIPTION Molecular Gastronomy Book with 50 recipes 'Molecular 50-Course Meal' is an avant-garde menu inspired...
$185.00 HKD
$240.00 HKD
>These ultra thin and semitransparent discs instantly dissolve when in contact with oil or liquid...
$385.00 HKD
DESCRIPTION Saves hours of time and effort. Makes 96 caviar spheres at a time....
$78.00 HKD
Once solidified fruit glazes can be gently melted over a low flame and brushed over...
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Gluten Free Wheat Free All Natural Thickener weight : 2oz Guar Gum is a natural...
$345.00 HKD
| 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.
$785.00 HKD
$98.00 HKD
Calcium chloride is an additive used in cheesemaking used with store-bought milk and goats milk to create a firmer setting curd for easier cutting when making of hard cheeses. The heat-treating process most commercial milk goes through decreases the amount of calcium leading to a less firm curd. The natural homogenization of goat milk also leads to a less firm curd.
Calcium chloride is often needed when the milk used for cheesemaking has been pasteurized and/or homogenized. During processing, the chemical structure of milk is changed, sometimes drastically. Those changes include a slight decrease in calcium levels within the milk. Calcium is necessary for proper curd formation. By adding calcium chloride to the milk before adding the coagulant, calcium levels are restored.
Calcium chloride is commonly used in making some goat cheeses, which can have a less firm curd due to goat milk's natural homogenization.
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Gluten Free Wheat Free All Natural Thickener weight : 2oz For Better Salad Dressings And...
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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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Liquid form Soy Lecithin - pure vegetable product, this natural food grade emulsifier and fat...
$80.00 HKD
Box packing 8.4g x 10 pieces Professional chargers for all isi cream whipper Benefits of...
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Excellent emulsifier for melted cheese (prevents separation and oily consistency) Use as a pH...
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Sorbitol is a corn derived sugar alcohol that is 60% as sweet as sugar. It...
$125.00 HKD
$89.00 HKD
juicer works with lemons or limes to produce pure juice without seeds or pulp Designed...
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A natural gelling agent derived from plants 1 for 1 replacement for animal based gelatin...
$118.00 HKD
Razor sharp stainless steel blade, best for truffles. Fully adjustable blade，can cut as thin as...
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$125.00 HKD
$125.00 HKD
$125.00 HKD
This rennet is a Double Strength, organic, microbial vegetable rennet for cheesemaking. Browse our collection of cheese recipes.
$390.00 HKD
Iota carrageenan 角菜膠最常用於製作乳製品布丁，因為它與牛奶和奶油中的酪蛋白反應如此強烈。 天然粉末是從紅海藻中提取的，而卡拉膠粉末本身無味，沒有強烈的味道。 Iota carrageenan角菜膠能造出一種光滑、入口即化的感覺，並且比 kappa 角菜膠更有彈性。 Iota carrageenan 角菜膠溶解在液體中，無色無味，這意味著它不會影響天然顏色或味道。 用 iota 角菜膠製成的凝膠或果凍也是熱可逆的，這意味著它們可以冷凍、重新加熱、重新冷卻和重新成型。 Iota...
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Sodium alginate is a thickening and gelling agent that forms heat stable gels in the presence...
