Calcium lactate - 500g

Origins of calcium lactate?

Calcium lactate is a salt of lactic acid obtained through a natural fermentation process.

What can I make with it?

This much used low profile calcium salt source for spherification and reverse spherification is one of the main molecular cuisine ingredients behind the unexpectedly bursting flavoured bubbles!

Lactate can be used in the most reputed molecular gastronomy dishes: wild berry pearls, mock caviar, curry bubbles, green pea ravioles…

Calcium lactate’s plus

• Salt of naturally obtained lactic acid
• Easy to use
• Calcium chloride substitute (discreet flavor profile)

How do I use it?

Calcium lactate is an excellent calcium source for making alginate bubbles.

Use:

• 6 g (1 sachet) for 200 to 300 ml setting bath (spherification).
• 3 g (1/2 sachet) for 200 to 400 ml bubble filling solution depending on other calcium sources when alginate is in setting bath (reverse spherification).

Notes

To make liquid holding alginate bubbles, calcium lactate must always:

• be completely dissolved: beat with a whisk if some remains on the bottom of setting bath); blend well if using reverse spherification.
• be used in association with sodium alginate.