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MUGARITZ Calx - Calcium Hydroxide, Andoni Luis Aduriz
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
In a bath of water and MUGARITZ Calx, a kind of second skin is created on fruits and vegetables, resulting from a reaction of Calx and the fruit`s own pectins. When the fruits or vegetables pretreated in the Calx bath are then baked or boiled, the interior is cooked in its own juice, creating an amazingly delicate texture. The hull may be soft or dry to rough depending on how the fruit or vegetables were cooked. The mineral calcium hydroxide is obtained by firing pure limestone at temperatures of 900-1,200 ° C.
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