This solution of naturally pure calcium chloride (E509) contains 33% calcium chloride. As a clotting agent in cheese making or even in the production of tofu. Balances an unfavourable calcium ion ratio in the milk. In addition, it can be used as a liquid shower salt by adding it to the mash. The chlorides give the beer a softer, fuller and sweeter taste. The calcium promotes the flocculation of protein and helps to stabilise taste. Dosage: 3-8 ml to 10 litres of beer cubes.
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