Louis Francois calcium chloride is a calcium salt that's widely used with sodium alginate by molecular chefs in spherification, to make ‘caviar’ or flavour pearls. The salt is also used in pickling or 'canning', to keep pickles crisper during the fermentation process.
Chefs often buy calcium chloride to use along with table salt (sodium chloride) for brining meat - you can use lower concentrations of calcium chloride than you would with ordinary table salt, plus the calcium ions in calcium chloride also help to tenderise the meat during ageing. A 0.3% concentration for brining meat is recommended.
This large 1kg tub is ideal for commercial use.
Store in a dry place in a tightly sealed container – the calcium chloride will readily absorb any moisture it can find!
Ingredients: calcium chloride E509
|Hermes Economy ?||£3.99 (or FREE for orders over £50)|
|DHL Express ?||£6.99 (or FREE for orders over £100)|
|DHL Signature Required ?||£6.99 (or FREE for orders over £100)|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.