General Description

Calcium Chloride as sold by us is a white or off-white flakey substance that is commonly used to raise pH in products, also adding permanent hardness to a product.

Quantity:

1kg bag.

Uses:

Proper calcium levels in beer can lower pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour. The chloride ion is believed to promote a palate fullness, sweetness, or mellowness within the flavour profile of beer.

It is used in salt processing to add a salty taste to pickles and other foods without increasing sodium content. Spraying fruit and vegetables with calcium chloride increases firmness and shelf life.

Directions/More info:

Add according to your recipe or pH reading.

1g per 10 litres adds 18 ppm Ca++ (Calcium ion), 32 ppm Cl-(Chloride ion).

Storage:

Keep in a cool, dry place.