Calcium Lactate Powder

Is a white salt produced by the reaction of lactic acid on calcium carbonate. It is used in the food industry in baking powder and as a calcium supplement.

It is used in the reverse method of spherification to allow bases with a high calcium content to set. It can also be used to make fresh ricotta.

Usage: Spherification - 4-5gm/L as Base. Ricotta - 2gm per litre of full cream milk and 150ml cream.

Also known as E327. Gluten-free and suitable for vegans.