A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.

Characteristics: Presented in a refined powder. Gels in the presence of Calcic. Dilutes while cold with strong agitation. It need not be heated to produce spherification. (more info)

A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.

Characteristics: Presented in a refined powder. Gels in the presence of Calcic. Dilutes while cold with strong agitation. It need not be heated to produce spherification.

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MOST COMMON ASPECTS
OF SPHERE PREPARATION
Like other algae-based gelatins, such as those made with Agar, alginates are heat-resistant. Unlike Agar, once the gelatin is formed it does not break with high temperatures; that is, it is thermally irreversible. A badly refined alginate can produce a somewhat unpleasant flavor that can ruin the preparation. For this reason, Solé Graells and we at el Bullitaller have worked together to develop Algin for optimal results. The resulting spheres can be manipulated, since they are lightly flexible. We can place solid elements inside the spheres that remain suspended in liquid; this achieves two or more flavors in one preparation.

When the resulting sphere is removed from the Calcic bath, the product continues to act; and as much as it is rinsed, it will end up completely gelifying the preparation, turning it into a compact ball.

This means that it must be served immediately. The Calcic can be stopped, but products used for this purpose affect flavor and are not recommended. A medium with an acidic pH causes the total or partial destruction of Algin chains, so very acidic ingredients present a problem. For Algin to function properly, it is important to work in a medium with a pH above 4. For this reason, Citras must be included in those cases in which acidity must be corrected.

Liquids with natural calcium content, such as dairy products, present a problem for Algin; when acting on a calcic medium, it quickly gelifies these liquids. Therefore, each ingredient must be treated individually. One standard recipe cannot be used for all liquids.

For Recipes Visit: http://www.texturaselbulli.com
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