Calcium chloride 77% - Food Grade
500g
$16.95 NZD
Sale price
$16.95 NZD
Regular price
Skip to product information
Calcium chloride flakes, 77% purity, FCC grade.
Cheesemaking: restores Ca++ (calcium ion) content to pasteurised/homogenised milk, increasing the calcium content of the cheese. Fully dissolve 1g in 3-4 g of water for every 4L of milk, to create a stronger curd after the milk has been warmed, and before adding starter culture or rennet.
For home brewing, Calcium Chloride is used to increase the level of permanent hardness (calcium water hardness). Calcium chloride sets the correct pH level for the mash and wort and reduces variation in water composition that can occur when using surface water sources. Calcium chloride provides the calcium ions needed for enzymatic activation, as well as kettle protein coagulation and yeast metabolism.
Desiccant: hygroscopic, so it can be used in damp conditions to absorb moisture.
Lawns and farms: supplies an immediately available source of calcium. It doesn't raise the soil's pH, so calcium can be delivered to plants without altering the soil's chemistry.
Also useful for de-icing, freezing point depression, laboratory work and water absorption/drying operations, replacement of gypsum (Calcium sulphate) when sulphates are not desired.
Also useful for pickling, making tofu, making mineral water etc.
Calcium chloride 77% - Food Grade
$16.95 NZD
Sale price
$16.95 NZD
Regular price
Cheesemaking: restores Ca++ (calcium ion) content to pasteurised/homogenised milk, increasing the calcium content of the cheese. Fully dissolve 1g in 3-4 g of water for every 4L of milk, to create a stronger curd after the milk has been warmed, and before adding starter culture or rennet.
For home brewing, Calcium Chloride is used to increase the level of permanent hardness (calcium water hardness). Calcium chloride sets the correct pH level for the mash and wort and reduces variation in water composition that can occur when using surface water sources. Calcium chloride provides the calcium ions needed for enzymatic activation, as well as kettle protein coagulation and yeast metabolism.
Desiccant: hygroscopic, so it can be used in damp conditions to absorb moisture.
Lawns and farms: supplies an immediately available source of calcium. It doesn't raise the soil's pH, so calcium can be delivered to plants without altering the soil's chemistry.
Also useful for de-icing, freezing point depression, laboratory work and water absorption/drying operations, replacement of gypsum (Calcium sulphate) when sulphates are not desired.
Also useful for pickling, making tofu, making mineral water etc.