Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams, clouds, etc., have brought about an evolution in style. The Texturas line of products, essential for you to be able to incorporate some of their best-known techniques to your kitchen, such as hot gelatins, airs, melon caviar or spherical ravioli. The products that make up the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation. Texturas is a gateway to a world of magical sensations that will no doubt continue to grow.
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, considerable calcium content, and consequently great capacity for producing spherification.
Presented in granules. Highly water soluble. Great moisture absorption capacity.
Price per 600g Can.