Textura Calcic (Spherification)

Spherification

This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces Spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing Spherification.

Characteristics:

• Presented in granules.
• Highly water soluble.
• Great moisture absorption capacity.