Master Class
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When he snatches the bottle from the well, he knows, without looking, that it is grenadine and not triple sec, and if it should prove to be triple sec, to bad, dad, the drink is already mixed.
CAlazoon 400g


Calazoon (400g) is calcium lactate, the calcium salt of lactate acid
which is contained in solute form in milk

Extra Info

Calazoon is an additive for the
Algizoon and Iotazoon gelling agents which need calcium to form firm gel
structures. These gels are regarded as particularly firm but nevertheless
flexible, as well as being fast gelling, and are thus interesting for use in
gastronomy thanks to these characteristics. Whilst ingredients rich in
calcium, such as milk or whey, are sufficient for the gelling of many dishes
(e.g. desserts with Iotazoon), special applications require a larger source of
calcium. Thus, for example, a calcium concentration of 4 to 5 % is necessary
for the production of gel capsules, which cannot be found in other conventional cooking ingredients.

Dosage of the Calazoon bath for the production of gel capsules

- Stir 5 level measuring spoons of Calazoon into 130 ml of cold water until completely dissolved.
- Drip the liquid containing Algizoon into the Calazoon bath.