{"product_id":"louis-francois-gel-sphere","title":"LOUIS FRANCOIS Gel Sphere – Gelling Agent for Spherification","description":"\u003cp\u003eLouis Francois Gel Sphere is a professional gelling preparation for creating spheres with flowing centres without using a traditional alginate-and-calcium spherification system. The filling is frozen first, then dipped into a hot Gel Sphere bath to create a thin, transparent and slightly elastic gel coating. It can also be used to produce gel veils for plated desserts.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLiquid-centre dessert spheres\u003c\/li\u003e\n  \u003cli\u003eFrozen inserts coated with a thin gel membrane\u003c\/li\u003e\n  \u003cli\u003eGel veils and sheets for plated desserts\u003c\/li\u003e\n  \u003cli\u003eDecorative pastry and restaurant dessert components\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMix Gel Sphere with sugar, then disperse the powders into water. Bring the mixture to a boil and allow it to cool to approximately 70°C. Freeze the filling or insert to approximately -18°C, pierce it with a skewer and dip it into the Gel Sphere bath. Place the coated sphere carefully onto a support and allow the centre to thaw completely.\u003c\/p\u003e\n\n\u003cp\u003eFor gel veils, pour the prepared mixture directly after boiling, allow it to set, then cut or shape as required.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 4–5% of the total Gel Sphere bath.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eProduces a transparent, slightly elastic gel\u003c\/li\u003e\n  \u003cli\u003eFast-setting\u003c\/li\u003e\n  \u003cli\u003eEasily dispersible in water\u003c\/li\u003e\n  \u003cli\u003eThermoreversible\u003c\/li\u003e\n  \u003cli\u003eCan be reheated\u003c\/li\u003e\n  \u003cli\u003ePhosphate-free\u003c\/li\u003e\n  \u003cli\u003eA second dip can be used to create a more resistant coating\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eGel Sphere vs Sodium Alginate Spherification\u003c\/h3\u003e\n\u003cp\u003eGel Sphere uses a different process from traditional alginate spherification. With Gel Sphere, the centre is frozen first and dipped into a heated gelling bath, then allowed to thaw inside the finished coating. Sodium Alginate instead relies on a reaction with calcium ions to form a membrane. Gel Sphere is especially useful when you want a controlled coated insert or sphere without managing separate alginate and calcium solutions.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":67681782235380,"sku":null,"price":27.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681782268148,"sku":"10311","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGelSphere_GellingAgentforSpherification_1kg1.jpg?v=1790918967","url":"https:\/\/supplies.gusta.ca\/products\/louis-francois-gel-sphere","provider":"Gusta Supplies","version":"1.0","type":"link"}