Gluco (gluconolactate) Sosa - 500 gr

Cold soluble.
To avoid any dissolution problems, the addition of Gluco must precede that of any other powdered product. Gluco does not pose any problem in acidic, alcoholic or fatty environments.

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 the product is left in the bath, the more it will gel, until it is completely gelled.
• In the third bath, water is added to rinse the spheres, mainly to remove the bad taste produced by the Calcium Chloride.

Reverse spherification: Liquids that naturally contain calcium, such as dairy products, must be reverse spherified, that is, by reversing the first two baths. The same applies 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, Geslespassa will be added 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, put a liter of mineral water (without calcium) with 5g of Alginat.
• In the third bath, put water alone to rinse the spheres. Thanks to the inversion of the baths, we obtain a sphere that will always remain liquid inside, since the layer that forms gels towards the outside.