Calcium chloride 100g
|HUF 213 * (nettó: HUF 168)|
Field of use:
It is used in pickles and some tomato concentrates, in the preparation of cheeses and in canned vegetables. It has a very salty taste and is therefore used as an additive in some dishes (for flavour control and as a firming agent). It is generally allowed in foods without quantitative restrictions. Calcium Chloride is considered a harmless substance.
Instead of alum!
According to European Union regulations, the " classic " alum, commonly used for pickling, should not be used in large-scale canning. Therefore, pickling and canning plants have switched to the use of Calcium Chloride. Our company has been marketing Calcium Chloride since 2009. Experience from our pickling partners has shown that the use (dosage) of Calcium Chloride is the same as that of Timso, but with a more pleasant flavour in pickles. It is mainly recommended for the acidification of fleshier vegetables and fruits (cucumbers, peppers, melons, etc.), but it is also excellent for the acidification of bait mades. When used, pickled vegetables and fruits remain firm and "tangy".
For making a pickling liquid for pickling.
4 litres bridge water, 0.5 litre 10% vinegar, 25 dkg sugar, 16 dkg salt, 1 tablespoon wine powder, 1 teaspoon of Calcium Chloride, 1.5 g Sodium Benzoate. Mix the base juice well, homogenize the ingredients and pour it over the prepared pickling vegetables and fruits.
For barrel fermentation:
30 litres cold water, 1.8 litres 10 % vinegar, 1.5 kg. salt, 3 kg. sugar, 9 dkg citric acid, 3 dkg boric acid, 9 dkg calcium chloride, 45 g sodium benzoate. Mix the stock well, homogenise the ingredients and pour over the fruit and vegetables to be pickled.
Storage: in a cool, dry place.
Attention: Because of the high moisture absorption of Calcium Chloride, the bag containing the remaining material must be sealed tightly, as it absorbs the moisture in the air and becomes liquid!
Shelf life: 2 years
|Basic sales unit:||db|
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