trufflina web store FAQ section

In spherification, alginate is contained in the flavored droplet and hence gellification proceeds from the outside boundary of the droplet inwards. The color of the encapsulation in regular spherification is that of the droplet. ADVANTAGES: Small "caviar" sized encapsulations can be made since the viscosity of the bath remains thin. LIMITATIONS: Spherification may proceed until the entire droplet becomes jelly. It is difficult to mass produce this caviar with consistent texture as the time of exposure to the bath varies from the first drop to the last drop.

You must let your flavored solution sit for 1-2 hours after mixing in the sodium alginate to allow the bubbles to escape before encapsulating them.

Ensure that the droplets have enough distance from the calcium chloride bath such that they have enough time to cohere into a sphere. However, too high up and the impact into the bath will deform them into flattened caviar spheres. You can also try a more dilute bath of calcium chloride to allow the caviar to cohere in the bath.

Tapping the syringe as you dispense the liquid may break the droplets early resulting in a smaller sphere. Therefore the size of the sphere then depends on your tapping consistency. Allowing the spheres to break away from the syringe on their own may be an easier way to ensure a consistent size.

If your flavored solution is acidic with a pH less than 4, you'll need to use sodium citrate to help neutralize it and promote sodium alginate solubility. Refer to our Sodium Citrate Guide on: http://www.facebook.com/pages/TRUFFLINA-Molecular-Gastronomy-Spherification/106550136050788?v=app_2373072738#!/topic.php?uid=106550136050788&topic=82

Typically, the ratios of powder to liquid is about 1% by weight (1oz of powder for every 100 fl oz of liquid). This may vary slightly, for example with your acidity levels and alginate solubility or the thickness of the encapsulation you're trying to achieve, but that's a good starting point.

Note the time it takes to achieve the gellified shell you're aiming for. For caviar-sized spheres, this will typically take less than a minute. For soup-spoon sized bubbles, this may take longer as you will need a thicker encapsulation to ensure the bubble does not rip under it's own weight. Once you've reached the desired thickness rinse thoroughly with water to slow the reaction down. Serve within 1-2 hours as the reaction may still continue (now at a slower rate) until the entire sphere become gellified.

Use a digital scale with at least 0.1 gram accuracy, also be sure it is calibrated properly.

Depressing the syringe under the calcium chloride bath will allow you to make spherified noodles!

In reverse spherification,alginate is contained in the water bath and hence gellification proceeds from the outside boundary of the droplet outwards. The color of the encapsulation in reverse spherification is that of the bath (clear). ADVANTAGES: The entire droplet will remain as a liquid indefinitely with the encapsulation thickness dependent on exposure time to the alginate bath. LIMITATIONS: Since the liquid media bordering the droplet gellifies, the droplet must be heavy enough to push itself into the bath and be viscous enough to cohere into a ball. Therefore, reverse spherification typically results in large encapsulated orbs that have been thickened (usually with xanthan gum).

Do not use tap water. Tap water varies greatly based on the area it is coming from. Calcium levels vary and can affect your sodium alginate bath. Instead always use bottled or filtered water.

Try reducing the sodium alginate concentration in your bath. You can also try thickening your flavored solution using xanthan gum which will help your orb cohere into a ball. Submerging your solution into the sodium alginate bath with a spoon that has a circular rim and a deep bowl will also help preserve a spherical shape.

Your orbs can be marinated to introduce color and/or flavor into your encapsulation.

Spherified encapsulation can withstand high temperatures. Try sprinkling sugar and taking a brulee torch to your fruit creations or pan searing your vegetable/soup caviar.

In reverse spherification, your flavored orb will contain more calcium ingredient by volume than in spherification. Calcium lactate gluconate is flavor neutral whereas calcium chloride is slightly bitter.

In spherification, only the skin is exposed to the calcium chloride bath and therefore your caviar will have less calcium ingredient by volume when served than in reverse spherification. Calcium chloride is a low cost ingredient compared to calcium lactate gluconate.