Spherification is a molecular gastronomy technique made famous by the Spanish chef, Ferran Adrià. This technique uses the reaction of liquids mixed with alginates, which are natural extracts of algae, soaked in solutions of calcium, which is a salt, with the aim of creating "ravioli" or "caviar" (small balls) that have a rigid texture on the outside and liquid on the inside.
The MIX and THE FORM are sold individually or in a combo (Bi-Pack), to make these preparations simple, overcoming the technical difficulties that operators encounter in the preparation.
The MIX is to be mixed with the main product to be spherified, the FORM to be mixed with water for the preparation of the "Spherification Bath".
40ml of products + 500ml water