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Calcium chloride 10g View larger
Calcium chloride 10g

Calcium chloride 10g

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    Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.

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    Data sheet

    Cheese making ingredientsAdjuncts

    Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.

    INGREDIENTS:

    CaCl2 (E509)

    MANUFACTURER:

    Made in Poland, Browin Sp. z o.o. Sp.k.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    Add before implanting bacteria cultures and rennet. Mix thoroughly. Apply as per manufacturer’s dosage – excess of calcium chloride can cause excessive hardening of the coagulum, which could hinder cheese cutting.

    Very hygroscopic substance. Store in a dry place. Keep away from children.

    NET WEIGHT:

    10g

    NOTICE!

    Irritant to eyes. In the case of eye contact: delicately flush with water for several minutes.

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    Product replacements

    • 7,00 zł
      Cheese making ingredients - Adjuncts

      Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.

      7,00 zł
      More
      Rating:
      (5/5) z 1 ocen
    • 15,01 zł
      Type - Water modification

      This solution of natural and pure calciumchloride E509 (suitable for foods) contains 33 % calcium chloride, a brewing salt frequently used by commercial breweries. Chlorides give a soft, full and more sweetened taste to beer, while the calcium contributes with the flocculation of proteins and the stabilisation of the taste.

      15,01 zł
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      Rating:
      (2/5) z 1 ocen
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