It’s excitement, surprise… To describe it in one word: spherification.

In molecular gastronomy, calcium salts are involved in the basic spherification or reverse-spherification processes in reaction with sodium alginate.

In molecular gastronomy, calcium salts are involved in the basic spherification or reverse-spherification processes in reaction with sodium alginate.

In creative cuisine, calcium salts are involved in the basic spherification or reverse spherification processes in reaction with sodium alginate.

In molecular gastronomy, calcium salts are involved in the basic spherification or reverse-spherification processes in reaction with sodium alginate.

For this reason, we have selected Algin as the ideal product for achieving Spherification with guaranteed results.

For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.

Why is the calcium chloride to be avoided in the spherification technique?

Calcic is essential in the reaction with Algin that produces Spherification.

Spherification – for producing a caviar-like spheres with new flavors (apple, olive oil …)

Dovetailed used a molecular 3D technique called spherification that allows them to print any fruit in seconds.

For the normal spherification, the alginsphere is added to the solution to be spheriphied (0.5g alginsphere for 100g of solution).

Calcium lactate is a calcium salt used with sodium alginate in the process of spherification.

Or it may also be used inversely, by adding it directly to a bath, as in the case of reverse spherification.

Calcium lactate is one of the calcium salts used with sodium alginate in the process of spherification.