Spherification is a gelling technique that allows encapsulating liquid contents within a fine gel, simulating themes, caviars, etc. Its spectacular nature together with the explosion of flavour it provokes in the mouth have already made this innovation a classic of modern pastry and cuisine.

Calcium Chloride is a calcium salt. In the spherification technique, it is used to react the Alginate and prepare the liquid sphere. It is incorporated very quickly into the medium without the need to apply a turmix.

Properties:  Calcium salt.

Use: Mix the chloride with the mineral water.

Application: Bath for the preparation of direct spherification.

Recommended Dosage: 8-10g /kg

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DIRECT SPHERIFICATION:

To make direct spherification, basically three baths are used:

1. In the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.
2. In the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.
3. In the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.

REVERSE SPHERIFICATION:

Those liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:

1. In the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath.
2. In the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate.
3. In the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.

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Suitable for vegetarians. Kosher and Halal.

Allergens: No allergens

Product of Spain.

Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.