TÖUFOOD CÄLX

CÄLX – MINERAL FOR COOKING VEGETABLES

Calx, also known as hydrated lime or quicklime, is a mineral extracted from limestone rocks that provides an alkaline pH suitable for cooking firm pieces of vegetables.

When the vegetables come into contact with the product, a kind of second skin is created, resulting from an alkalization reaction of the pectin in the fruit or vegetable itself.

Once this layer is formed, whether cooked, baked, or boiled, the interior cooks in its own juices, creating an incredibly delicate texture.

The skin can become soft, dry, or rough, depending on the cooking method used to prepare the vegetables.

It is also suitable for the nixtamalization technique, widely used in South America for corn processing.

HOW TO USE:
Dilute the product in water and immerse the food, stirring constantly.
Remove the vegetables from the Cälx solution and rinse thoroughly with clean water.

CHARACTERISTICS:
Fine powder, white in color and tasteless.

INGREDIENTS:
Calcium hydroxide (E-526).

DIRECTIONS FOR USE:
Mix 20 g of the product in 1 liter of mineral water and immerse the vegetables in the mixture.
Rinse thoroughly with water.
Store in a cool place and out of reach of children.
It is not edible.

Recipe for concentrated apples (Mugaritz):

• 4 apples

• 4 liters of water

• 40 g of Cälx

• 660 g of sugar

Peel the apples.
Dissolve the Cälx in 2 liters of water using a spatula and let the apples soak for 3 hours, stirring gently every 10 minutes.
Next, remove the apples and wash them with water.
Mix the sugar in 2 liters of water and bring to a boil.
Add the apples and cook over low heat for 2 hours.
Let it cool in its own syrup.
To concentrate the apples, remove them from the syrup and bake in a dry oven at 130°C for 45 minutes.
Finish drying at 60°C until the desired appearance is achieved.