TOUFOOD GLUCOCAL

GLÜCOCAL – CALCIUM GLUCONATE AND CALCIUM LACTATE POWDER

Its main function is to provide calcium to produce the gelling effect of Alginate.

It is a mixture of 80% calcium gluconate and 20% calcium lactate, to obtain good solubility and suitable calcium conditions.

The gel produced in this calcium-rich medium is thermostable and therefore does not liquefy with increasing temperature.

It has virtually no perceptible taste.

Gluconate has less of a taste than calcium lactate and is therefore present in a higher proportion.

It is a gluten-free product, suitable for people with celiac disease.

CHARACTERISTICS AND APPLICATIONS:

• Gelifica in the presence of Alginate.

• Especially useful for spherification, producing a thermostable gel.

• Mix cold with vigorous stirring and let stand.

• Typical dosage for basic spherification: 5-10 g of Alginate/L of food. Glucose bath: 20 g/L of water.

• Typical dosages for reverse spherification: 20 g of Glücocal/L of food. Alginate bath: 4-6 g/L of water.

Available in 600g and 130g packs.