Brewers Calcium chloride – A chemical compound of calcium and chlorine. Calcium chloride is a by-product of the Solvay process used for the manufacture of sodium carbonate. It is highly soluble in water and it’s ability to absorb moisture. It can be produced directly from limestone, but large amounts are also produced as a by-product of the Solvay process. Because of its hygroscopic nature, it must be kept in tightly-sealed containers.
In brewing beer, BREWERS’ CALCIUM CHLORIDE is hydrated calcium chloride used to correct mineral deficiencies in water which is to be used for brewing. It affects flavor and chemical reactions during the brewing process, and can also affect yeast function during fermentation.
In cheese making, calcium chloride is sometimes added to processed (pasteurized/homogenized) milk to restore the natural balance between calcium and protein in casein for the purposes of making cheeses, such as brie, Pélardon and Stilton. By adding calcium chloride to the milk before adding the coagulant, calcium levels are restored. Also, it is frequently added to sliced apples to maintain texture.
This product is hygroscopic and opened bags should be placed in a tightly-sealed container