Calcium Chloride Powder 氯化鈣 100g

100% Pure Food Grade Calcium Chloride (e509) for use in spherification and molecular gastronomy. Calcium Chloride (E509) is a salt of calcium and chlorine. It is used as a sequestrant and firming agent. Calcium chloride is one of the primary ingredients in direct spherification. It is used in the setting bath to activate the sodium alginate. Due to it's extremely salty taste, it should not be used in reverse spherification.

Add a small amount of calcium chloride to each jar of pickles or sauerkraut.

Calcium chloride is also commonly used in making some goat cheeses, which can have a less firm curd due to goat milk's natural homogenization. 

• For cheesemaking – it is an indispensable product when using low-heat-pasteurised milk and fresh milk with low calcium content.
• Dosage:
  In this concentration, calcium chloride should be used at a rate of 0.7-1 g (a pinch) of calcium chloride per 10 litres of milk.
  
  How to use:
  Dissolve the recommended amount of calcium chloride in 50 mL of boiled water and pour it into milk. Add the product prior to inoculation with bacterial cultures and rennet. Use the product in line with dosage recommended by the manufacturer – excess calcium chloride may cause bitterness of the final product.
• A single packaging is enough for 1000-1400 litres of milk.

• 100G /pack