Sosa Chloride (Calcic) - 750g

• Properties: Calcium salt.
• Use: Mix the Chloride with mineral water.
• Use: Bath for the elaboration of direct spherification.
• Elaborations: Direct spherification.
• Allergens: No allergens

This is a calcium salt traditionally used in the food sector for the production of cheeses, for example. The presence of Calcic is mandatory to produce the reaction with Algin, responsible for spherification.
Its great ease of dissolution in water, its significant calcium content and the great capacity to promote the resulting spherification make it an ideal reagent.

For liquids with aqueous density
This elaboration is especially indicated for liquids with aqueous density, for which spherification is easier. Weigh the Algin using a precision balance, always respecting the exact weight. Add the Algin to one third of the liquid you are going to use and mix in the blender until completely dissolved. Then add the remaining two thirds of the main ingredient and let it sit for an hour.

Sosa Ingredients Indicators:

Spherification: Spherification is a gelling process that allows liquid contents to be enclosed in fine gel capsules, imitating caviar, pearls, etc. Its spectacular side combined with the explosion of flavor in the mouth make this innovation a classic of modern pastry and cuisine.

Direct spherification: To develop direct spherification, three baths are mainly used:

• In the first, we put the product that we want to spherify with the Alginate. We put it in the mixer and let it rest until the air has completely disappeared. We must take into account the acidity level of the product; if the pH is less than 4, we will add sodium citrate (pH Kit) in the same bath in an adequate quantity. If we put too much, it gives the product a bad taste.
• In the second bath, we add Chloride to the product. We will put 5 to 8g per liter, depending on the size of the sphere we want to obtain. The reaction of the Alginate occurs when it comes into contact with the Chloride bath, forming a layer that gradually gels from the outside to the inside. The longer you leave the product in the bath, the more it will gel, until it is completely gelled.
• In the third bath, you put water which will be used to rinse the spheres, mainly to remove the bad taste produced by Calcium Chloride.

Reverse spherification: Liquids that by nature contain calcium, such as dairy products, must be reverse spherified, that is to say by reversing the first two baths. The same will apply to products to which Gluconolactate has been added.

We also work with three baths:

• In the first bath, we put the product containing its own calcium or with Gluconomactate. If the product does not have the desired density, we will add Geslespassa at a rate of 6g per kilo (2g of Xanthan), in order to obtain sufficient weight so that the formed sphere can be immersed in the second bath.
• In the second bath, we put a liter of mineral water (without calcium) with 5g of Alginat.
• In the third bath, water alone is used to rinse the spheres. By reversing the baths, a sphere is obtained that will always remain liquid inside, since the layer that forms gels towards the outside.