CALCIUM CHLORIDE FLAKES FG 77 %

USED TO BALANCE CALCIUM IN PRODUCTS. CALCIUM CHLORIDE FLAKE IS SALT ALSO USED TO INCREASE THE MINERAL CONTENT OF BREWING LIQUOR WITH THE AIM TO IMPROVE ITS BREWING QUALITY AND ABILITY TO PRODUCE CHARACTERISTICS SPECIFIC TO A CERTAIN BEER STYLE. STORE IN A DRY, COOL AND WELL-VENTILATED PLACE. KEEP THE CONTAINER CLOSED WHEN NOT IN USE IF A 25 KG BAG IS PURCHASED - WHEN OPENING THE BAG ENSURE THAT THE BAG IS DECANTED INTO A 25 L BUCKET AS CALCIUM CHLORIDE CAN ABSORB WATER. KEEP/STORE AWAY FROM EXTREMELY HIGH OR LOW TEMPERATURES, DIRECT SUNLIGHT, HEAT, IGNITION SOURCES, AND INCOMPATIBLE MATERIALS. AVOID INHALATION, INGESTION, AND CONTACT WITH EYES AND SKIN CALCIUM CHLORIDE IS OFTEN ADDED TO FOOD AS IT INCREASES THE SALTINESS OF FOODS WITHOUT ADDING SODIUM TO OUR DIET. THIS IS USEFUL IN APPLICATIONS SUCH AS CANNED FOODS AND PICKLING. IT CAN BE USED AS A COAGULANT IN TOFU, SOYBEAN CURD AND CHEESES WHERE IT HELPS THE CURDS STAY TOGETHER WHILE ADDING FLAVOUR AND CALCIUM INTO THE MIXTURE. DOSAGE IS USUALLY AROUND 10 G PER 100 L MILK - DISSOLVE THE 10 G IN AT LEAST 1 L OF COLD STERILE WATER. CALCIUM CHLORIDE WILL ALSO HELP WITH STORE-BOUGHT MILK, COLD STORED RAW MILK AND GOATS MILK TO PRODUCE A FIRMER SETTING CURD. A FIRMER CURD IS EASIER TO CUT AND PRODUCES A LARGER YIELD. DO NOT USE CALCIUM CHLORIDE WHEN MAKING MOZZARELLA, IT CAN PREVENT THE CURDS FROM STRETCHING. HALAAL AND KOSHER CERTIFIED.