Alginate Sosa - 750g

• Properties: Gelling agent when it interacts with calcic media.
• Use: For direct spherification, mix with the desired preparation. For reverse spherification, mix in the water bath.
• Use: Any liquid with a pH less than or equal to 4 and with a water content greater than 80% (direct spherification).
• Notes: It acts as a thickening agent by itself. Always use bottled water for reverse spherification. In fatty media, it has problems dissolving. In alcoholic environments, it presents problems depending on the degree of alcohol and lack of water.
• Elaborations: Direct spherification / Reverse spherification.
• Allergens: Allergen-free

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 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 are trying 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 spherified in a reverse manner, that is, 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.

To obtain a gel: it is advisable to dissolve the Algin in the substance to be gelled (melon juice for example) then drop this mixture into a Calcic bath (using a syringe) or a caviar box). You will thus obtain melon caviar. From this basic principle and a few utensils (spaghetto kit, ...), let your imagination run wild and create caviar, ravioli, spaghetti and other original culinary preparations!
Dosage: 5g/kg

Implementation:
For liquids with aqueous density

This preparation is especially suitable 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 mixer until completely dissolved.
• Then add the remaining two thirds of the main ingredient and let it sit for an hour, so that the air that entered the preparation when you mixed it can escape.
• In the meantime, dilute the Calcic cold with water in a bowl. Prepare another bowl containing only water.Do a small test to see how the Algin mixture reacts to the Calcic bath before proceeding with the actual preparation.
• Pour the desired amount of ingredient with Algin added (depending on whether you want to obtain caviar, ravioli, gnocchi, etc.).
• When you have reached the desired texture, collect your sphere and rinse it in the bowl of water to eliminate the excess Calcic.

This preparation is especially suitable for thick liquids that must be diluted with water to correct their density.

• If you are working with ingredients that are too acidic, you will need to use Citras.
• Weigh the Citras and Algin using a precision scale, always respecting the exact weight.
• You must first add the Citras to the water you are going to use, then mix with the mixer for complete dissolution.
• Then add the Algin and mix again.
• Then add the main ingredient and let it sit for an hour, so as to let the air that entered the preparation when you mixed it escape. In the meantime, dilute the Calcic with cold water, in a bowl.
• Prepare another bowl containing only water. Do a small test to see how the Algin mixture reacts to the Calcic bath before proceeding with the actual preparation.
• Pour the desired amount of ingredient with Algin added (depending on whether you want to obtain caviar, ravioli, gnocchi, etc.).
• When you have reached the desired texture, collect your sphere and rinse it in the bowl of water to remove the excess Calcic.

Reverse spherification

• This preparation is especially suitable for liquids with an aqueous density.
• For the Algin bath to work fully, it is recommended to prepare it the day before. Mix the Algin using a mixer in a third of the liquid until it is completely dissolved.
• Then add the remaining two thirds and reserve in the refrigerator.
  Weigh the Gluco and add it to a third of the liquid you are going to use. Mix with a mixer until completely dissolved.
• Then add the Xantana and repeat the operation. Finally,add two thirds of the main ingredient and let stand for an hour, to let the air that entered the preparation when you mixed it escape.
• Pour the desired amount of ingredient with Gluco added into the Algin bath. Spheres will then form.
• Let it pass for 3 minutes before collecting them and rinsing them with water. You can reserve them in the liquid of your choice.