Albert y Ferran Adria, Calcic, Molecular kitchen, 600 g Calcic is an important ingredient in molecular cultures not only for calcium content but also for high water solubility and ability to participate in spherification, ie the process of rebuilding the structure of food. Thanks to this product, you can create caviar balls and other spherical shapes.

254 Kč with VAT

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total price: 254 Kč with VAT
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Calcic is calcium salt, which is commonly used in the food industry to produce cheeses. It is especially important when reacting with Algin when spherification occurs. It is an important element of molecular cuisine not only for calcium content but also for high water solubility and ability to participate in spherification, or process in which we are able to close the fluid into the form of beads.

In the form of small crystals

Content: 600 g

Origin: Spain

We are a direct importer of this product

Manufacturer Albert and Ferran Adrià
Package size 600 g
Country of origin Spain