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Welcome to the World of Spherification!
Chemicals Contained with in the Kit:
So enjoy and welcome to the creative world of caviar and innovative pearls and gels!

Also see this great article about molecular mixology for more inspiration! 

caviar-kit.html
Item#:
513001
Manufacturer Item:
1001874
Your Price:
72.49
Each
Replacement Tube 5 inch
  • A replacement tube for our caviar maker tool (#814012).
  • Tube length: 5" (127mm)
Item#:
814013
Manufacturer Item:
1003564
Your Price:
1.05
Each
  • Calcium lactate gluconate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate gluconate:
  • Molecular gastronomy: Calcium lactate gluconate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate gluconate forms a gel around the liquid, creating a unique texture and presentation.
  • Baking: Calcium lactate gluconate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
  • Cheese-making: Calcium lactate gluconate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
  • Meat processing: Calcium lactate gluconate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
  • Fruit and vegetable processing: Calcium lactate gluconate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
  • Pickling: Calcium lactate gluconate can be added to pickling brine to help keep pickles crisp and crunchy.
  • Fermentation: Calcium lactate gluconate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
  • Bulk sizes available on request.
Item#:
501010S
White
  • The organic irregularity of this overlapping oval cluster pattern gives credence to the name of our Roe transfer sheet design.
  • Transfer Sheet: Roe (White).
  • Sheet dimensions are 11.75" x 15.75" (298.5mm x 400mm).
  • The sheets do not fit any specific mould.
  • Other colors available upon request.
  • (Some lead time required.)
Item#:
902207S
Sea Blue
  • The organic irregularity of this overlapping oval cluster pattern gives credence to the name of our Roe transfer sheet design.
  • Transfer Sheet: Roe (Sea Blue).
  • Sheet dimensions are 11.75" x 15.75" (298.5mm x 400mm).
  • The sheets do not fit any specific mould.
  • Other colors available upon request.
  • (Some lead time required.)
Item#:
902206S
Black
  • The organic irregularity of this overlapping oval cluster pattern gives credence to the name of our Roe transfer sheet design.
  • Transfer Sheet: Roe (Black).
  • Sheet dimensions are 11.75" x 15.75" (298.5mm x 400mm).
  • The sheets do not fit any specific mould.
  • Other colors available upon request.
  • (Some lead time required.)
Item#:
902205S
  • Sodium Alginate is extracted from brown seaweed and is widely used in the culinary industry as a thickener, stabilizer, emulsifier, and gelling agent. Here are some common culinary usages for sodium alginate:
  • Molecular gastronomy: Sodium Alginate is used in molecular gastronomy to create spherification, a technique that turns liquids into small, sphere-shaped droplets. This technique is often used to create unusual textures and shapes in dishes such as caviar, fruit juices, and cocktails.
  • Ice cream: Sodium Alginate can be used as a stabilizer in ice cream to improve its texture and prevent ice crystal formation during storage.
  • Sauces and dressings: Sodium Alginate can be used to thicken sauces and dressings, creating a smooth and creamy texture.
  • Baking: Sodium Alginate can be used in baking as a substitute for eggs or as a vegan alternative to gelatin in recipes such as mousse, custard, and pudding.
  • Dairy products: Sodium Alginate can be used in dairy products such as yogurt and cheese to improve their texture and prevent whey separation.
  • Certified Kosher and Pareve
  • Bulk sizes available on request.
Item#:
501603S
  • Calcium lactate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate:
  • Molecular gastronomy: Calcium lactate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate forms a gel around the liquid, creating a unique texture and presentation.
  • Baking: Calcium lactate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
  • Cheese-making: Calcium lactate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
  • Meat processing: Calcium lactate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
  • Fruit and vegetable processing: Calcium lactate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
  • Pickling: Calcium lactate can be added to pickling brine to help keep pickles crisp and crunchy.
  • Fermentation: Calcium lactate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
  • Calcium lactate is often preferred over calcium chloride because it is not as bitter.
  • Bulk sizes available on request.
Item#:
501009S
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