Louis Francois calcium lactate is a white tasteless powder used in cheese making to improve taste and texture, and in bread making to help the yeast to develop. Also use this calcium salt in the modernist technique of spherification to make flavoured ‘caviar’.
The quantity of calcium lactate needed will vary, generally 1-9%, according to the recipe, the type of result desired and the acidity of the liquid it is added to.
This large 1kg tub is ideal for commercial use.
Ingredients: calcium lactate E327
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