Key to the modernist cuisine process of spherification. Calcium Lactate is used in conjunction with Sodium Alginate to create pearls that explode in your mouth. These caviar like pearls are a fantastic garnish for your culinary creations.
Molecule-R Calcium Lactate – 10g Pack
€10.00 (incl. tax)
Calcium Lactate is used in conjunction with Sodium Alginate in the process of spherification or the creation of caviar. You can create small caviar like pearls using Agar Agar also, but with a combination of Calcium Lactate and Sodium Alginate the gelification only takes place on the outer layer, while the inner part stays liquid.
Like all our food additives, Calcium Lactate is completely natural and healthy. In fact, Calcium Lactate is one of the most commonly recommended calcium supplements for those who are calcium deficient. Calcium lactate is often also found in bakeries where it is used as a substrate for yeast and it is also often found in aged cheeses and other dairy products like yoghurt where a sugar fermentation takes place by the bacteria lactobacilli.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our commercial bulk packs.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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