Alginat - Sodium alginate - 1 kg

Name: Alginat - Sodium alginate - 1 kg
Brand: PCB CREATION
SKU: 060629

Ref. 060629

1 Alginat, 1 kg. This gelling agent is made from pure sodium alginat. Thanks to its calcium reactivity, it can be used for direct or reverse spherification of aqueous liquids with pH>4. Create spheres of various sizes (caviar, pearl, gnocchi, raviole) to add a subtle aromatic touch to your desserts and cocktails. They can also be used to present coulis, reductions or juices in an original form for tasting.

More info

Politique de livraison

Compositions et allergènes

Azo dye : non
Natural dyeing : colorant_origine_naturelle_non
Kasher : Parve
Composition : Ingredient(s) : gelling agent(s) : E401 (Sodium alginate), icing sugar.

Exportabilité

Exportability USA : Yes
Exportability Japan : Yes
Exportability China : Yes
Exportability Canada : Yes
Exportability Singapour : Yes
Exportability Hong Kong : Yes
Exportability UAE : Yes
Exportability Saoudi Arabia : Yes
Exportability Bahrein : Yes
Exportability Kuweit : Yes
Exportability Oman : Yes
Exportability Qatar : Yes
Exportability Taiwan : Yes

Préconisation d'emploi

Recommended dosage: 5 g/L of aqueous preparation (direct spherification) or water (reverse spherification) Reverse spherification

• Dissolve the Alginat in cold water and let it hydrate for at least 30 minutes before use.

• Prepare the aqueous liquid to be spherified at the same time and enrich it with calcium using Calcium LA. If the texture of the preparation is too liquid, it can be thickened as desired with Xanthan.

• Pour or spoon the aqueous preparation enriched with calcium drops into the alginate bath and shake delicately for 1 to 5 minutes according to the desired texture

• Remove the spheres with a skimmer and immerse them in a water bath for a few seconds to rinse them

• Remove and allow to drain before serving

Direct spherification

• Dissolve the Alginat cold in the preparation to be spherified and let it hydrate for at least 30 minutes before use.

• Prepare the aqueous liquid to be spherified at the same time and enrich it with calcium using Calcium CL (for salty preparations) or Calcium LA (for sweet preparations)

• Pour or spoon the preparation to be spherified into the calcium bath and shake delicately for 1 to 5 minutes according to the desired texture

• Remove the spheres with a skimmer and immerse them in a water bath for a few seconds to rinse them

• Remove and allow to drain before serving