Sosa Home Chef Calcium Chloride is used in molecular cooking in a technique called spherification. This is when calcium chloride reacts with alginic acid to create a liquid sphere. This sphere is a gel-like form that encapsulates the liquid content of your choice to mimic roe or caviar in texture.
There are two types of spherification. Basic spherification where you submerge the liquid with sodium alginate into a bath of calcium. Or reverse spherification, where the liquid with calcium chloride is dropped into a bath of sodium alginate.
Spherification is now a modern classic in culinary innovation – cooking meets science to create an explosion of flavour and wow diners.
Sosa are one of the leading suppliers of specialist ingredients to the best chefs and restaurants across Europe. The Sosa Home Chef range makes these same great ingredients available in slightly smaller sizes, so you can stay at the cutting edge of culinary innovation with frequently changing menus and even in your own home.
Ingredients: Stabilizer: calcium chloride (E509).
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