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Tap water and citrate

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Recipes › Recipe Troubleshooting › Tap water and citrate

This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 8 years, 2 months ago.

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  • June 6, 2016 at 2:24 pm #11784

    rubbels
    Participant

    Hi!

    I have a question about tap water use for alginate bath. I live in Norway, and distilled water is not very cheap in Norway…
    I was wondering if anyone knows if it possible to use tap water in an alginate bath. Average calcium concentration in Norway is about 17mg/L. Does a min/max concentration value for calcium concentration exist?
    Is it possible to remove som calcium from the alginate bath with sodium citrate? Or are there more ways to remove calcium from water?

    Greetings
    Ruben

    February 24, 2017 at 10:24 am #11847

    Quantum Chef
    Keymaster

    I don’t have a min / max concentration. To remove calcium you can use a water softener filter.

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