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Louis François
Reference: 18551
Louis François Calcium Chloride E509 1 kg is a food-grade mineral salt primarily used in molecular gastronomy , creative pastry making , and fine dining . It is essential for spherification , a technique that creates liquid spheres, faux caviar, or spheres that burst delicately in the mouth. Used in combination with sodium alginate , it opens the door to a multitude of original creations where texture becomes as important as taste. Modern desserts love to surprise. Calcium chloride is often the key ingredient in creating that surprise.
Product information
Highly soluble in water, calcium chloride provides the calcium ions necessary for the reaction with sodium alginate. Upon contact with the calcium bath, a thin, gelled membrane instantly forms around the liquid, creating a flexible sphere containing a liquid core. This rapid reaction is the basis of direct spherification and numerous applications in molecular gastronomy.
Calcium chloride is primarily used to achieve innovative textural effects.
It allows, in particular, the manufacture of:
It is also used in some food preparations as a firming agent , particularly to improve the texture of certain fruits or vegetables.
Calcium chloride and sodium alginate always work together.
Alginate is incorporated into the liquid preparation or bath, while calcium chloride provides the calcium ions essential for gelation.
Without calcium, alginate cannot form its membrane.
Calcium chloride is therefore the standard product for direct spherification . For reverse spherification , however, some pastry chefs prefer calcium lactate , which has a more neutral taste when the calcium is directly incorporated into the preparation.
These two ingredients provide calcium, but they are not used in exactly the same way.
Calcium chloride is very effective and acts quickly. It is mainly used to prepare the spherification bath , in which preparations containing alginate will be immersed.
Calcium lactate has a much more neutral taste. It is often preferred in reverse spherification , when it needs to be incorporated directly into a coulis, fruit puree, or preparation intended to be eaten.
The choice therefore depends essentially on the spherification technique used.
Louis François Calcium Chloride is used by pastry chefs, chefs and restaurateurs for:
It is an essential ingredient for anyone wishing to explore new textures in pastry making.
Calcium chloride dissolves very easily in water to prepare a spherification bath. The dosages vary depending on the recipes and techniques used, but the bath is generally prepared with 5 to 10 g per liter of water .
After spherification, it is recommended to rinse the spheres thoroughly with clean water to remove any excess calcium chloride which may impart a slight bitterness.
Conservation :
Store in its closed packaging, away from moisture and heat.
Accessories for this product
Paticréa
Sodium alginate E401 - 50g
Louis François
Sodium alginate 1kg E401 Louis François
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