Our managing team will accept a new round of offers for the acquisition of L'Epicerie (www.lepicerie.com) until April 15 2026.
Please send offers to: bids@lepicerie.com.
Since 2004, L’Epicerie has been delivering quality and excellence to customers. Here is your chance to acquire a successful, one-of-a-kind, and fully functional e-commerce that is ready to keep growing for the next 20 years.
The Team @ L'Epicerie
Calcium Lactate Gluconate is a mix of two calcium salts - calcium gluconate and calcium lactate - resulting in a final product high in calcium. This additive is used to achieve the reverse spherification technique. The advantage of this technique is the absence of added flavor in the final composition. It is also sometimes referred to as calcium gluconolactate.
Calcium Lactate Gluconate can be used with acidic, or fatty elements, as well as composition high in alcohol, and is soluble at cold temperature.
Add this ingredient to the element you are trying to gel and dip the mix into a Sodium Alginate bath (hence the term reverse spherification). When removed from the bath the gelling action is stopped and the caviar can be reserved before plating.