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Create edible fruit caviar, ravioli, noodles and spheres. Kit contains the tools and additives necessary to replicate the techniques used in molecular gastronomy. Tool Kit Includes: > Reactive Agents - 3 types (see below) > Caviar Maker with syringes and tubing. A vaccu-pette (96 wells) to dispense multiple drops to form caviar. > Depositing Syringes - 2 > Measuring Spoons (1 set), for forming a variety of sphere sizes. > Spoodels - 2, for collecting, straining and rinsing items in water bath. > Storage container Sodium Alginate (ALGIN) Gelifier added in conjunction with Sodium Citrate (CITRAS) to liquids such as fruit juice, it creates fruit caviar, ravioli, marbles and various spheres when deposited into a Calcium Chloride (CALCIC) water bath. Net weight: 16 ounces Sodium Citrate (CITRAS) Sodium salt of citric acid, it controls acidity and performs as a buffers resisting changes in pH and is commonly found in gelatin type products. Used to regulate the acidity in high acid liquids when creating spheres (caviar, ravioli, marbles etc.). Net weight: 16 ounces Calcium Chloride (CALCIC) Used in a water bath, its reaction to Sodium Alginate (ALGIN) and Sodium Citrate (CITRAS) causes a reaction by firming liquid into spheres. Net weight: 16 ounces By Cuisine-Tech | 
