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View compareFrequently Asked Questions
- Q: What is Sodium Alginate and how is it used in cooking? A: Sodium Alginate is a natural thickening agent derived from brown seaweed. In cooking, it is primarily used in Molecular Gastronomy to create spherification, a technique that turns liquids into flavorful pearls. This allows chefs to innovate and present unique textures in dishes.
- Q: What is Calcium Lactate and why is it included in this value pack? A: Calcium Lactate is a food-grade calcium salt that is used in conjunction with Sodium Alginate for the spherification process. When mixed with Sodium Alginate, it helps to create the gel-like structure of the pearls. This value pack includes both ingredients to provide everything needed for successful spherification.
- Q: Is this product suitable for beginners in Molecular Gastronomy? A: Yes, this Sodium Alginate and Calcium Lactate value pack is designed for beginners. It includes access to a FREE online spherification video course that guides users step-by-step through the process, making it easy to learn and experiment with Molecular Gastronomy techniques.
- Q: Are the ingredients in this bundle vegan and non-GMO? A: Yes, both Sodium Alginate and Calcium Lactate in this value pack are certified non-GMO and vegan. They are 100% food grade, ensuring that you are using high-quality ingredients for your culinary creations.
- Q: How do I store Sodium Alginate and Calcium Lactate after opening? A: After opening, it is best to store Sodium Alginate and Calcium Lactate in a cool, dry place, away from moisture and direct sunlight. Ensure that the packages are tightly sealed to maintain their quality and effectiveness for future use.