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This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces spherification. It is the ideal reactant for its high water solubility, consi derable calcium content, and consequently great capacity for producing spherification.Characteristics: Presented in granules. Highly water soluble. Great moisture absorption capacity.
Albert y Ferran Adria Molecular Gastronomy
Used in food industry for making certain cheeses
Reacts with Algin to produce spherification
Imported from Spain
Great moisture absorbtion capacity (spherical in contact
Item #: 352577
Our Price: $21.50
  (min 1, max 20)

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