Texturas Calcic Calcium Salt Granules for Spherification - 600g
Texturas Calcic Calcium Salt Granules for Spherification - 600g
Product details
Texturas Calcic is a calcium salt designed for culinary spherification and molecular gastronomy applications. These granules dissolve easily in water and work with Algin to create innovative food textures. Developed by Albert and Ferran Adria, this product is ideal for chefs and food enthusiasts exploring advanced cooking techniques.
Key Features
- Calcium salt granules formulated for spherification reactions with Algin
- Highly soluble in water for easy incorporation into recipes
- Great moisture absorption capacity for texture innovation
- Traditionally used in cheese making and culinary applications
- Molecular gastronomy ingredient by renowned chefs Albert and Ferran Adria
Who Is It For
This product suits professional chefs, culinary students, and home cooks interested in molecular gastronomy and creating unique food textures through spherification techniques.
Product Details
| Brand | Texturas |
|---|---|
| Form | Granules |
| Size | 600g (21.1 oz) |
Frequently asked questions
What is Texturas Calcic used for?
Texturas Calcic is a calcium salt used in spherification, a molecular gastronomy technique. It reacts with Algin to create gel spheres and innovative textures in food. It is also traditionally used in cheese making.
How soluble is this product in water?
Texturas Calcic granules are very soluble in water, making them easy to dissolve and incorporate into culinary applications.
Who developed this product?
Texturas Calcic was developed by Albert and Ferran Adria, renowned chefs known for their work in molecular gastronomy and innovative cooking techniques.