Calcium Chloride Dihydrate

FCC Food Grade

Calcium Chloride (CaCl2·2H2O)
Adjusts brewing water, accentuates maltiness & Lowers Mash pH

Calcium adds to water hardness & chloride accentuates maltiness, sweetness & fullness.

Typical concentrations for brewing water are 50–150 ppm Ca2+ and 50–150 ppm Cl- .

Additions can be put in the brewing water or directly into the mash.

Recommended sulphate-to-chloride ratios:
4:1 – Hoppy

1:1 – Balanced

0.5:1 – Malty

Cheese making

To make a liquid - Mix 30.6g of Calcium Chloride with 25mls of distilled water.

Calcium Chloride restores vital calcium chloride content to pasteurised and/or homogenised milk which helps to form a stronger curd.

Add the amount required for your cheese recipe.

Store any unused liquid in fridge for up to a week. 

Cheese making Directions: Add 0.5 ml of liquid (as per instructions above) calcium chloride per litre of milk. Add once milk has been warmed, before adding starter culture or rennet.

Moisture Absorber Refill

Refill your cupboards Moisture Absorber / Damprid / Dehumidifier with these replacement flakes.