| Food Grade Calcium Sulphate Anhydrous E516 - Terra Alba |
| Our Calcium Sulphate Anhydrous E516 is of natural origin , not industrially |
| manufactured as the calcium Sulphate dihydrate called " Brewers gypsum". |
| Gypsum is the traditional and most widely used coagulant to produce Chinese-style tofu. |
| It produces a tofu that is tender but slightly brittle in texture. |
| The coagulant itself has no perceivable taste. |
| Use of this coagulant also makes a tofu that is rich in calcium. |
| Calcium sulphate anhydrous E416 is widely used as a source of calcium for |
| internal setting of sodium alginate at neutral PH |
| Hints for making tofu with calcium sulfate : |
| Pour the gypsum solution slowly in near boiling soy milk (70-80°C), stirring gently. |
| stop stirring when 3/4 of solution has been added |
| Wait 2-3 minutes |
| Stir gently the forming curd and sprinkle the last 1/4 of gypsum solution into any milky areas; |
| if there is no milky areas, you don't need to add the rest of gypsum solution. |
| if there is still some milky areas after addition of all of the solution, mix and add some more. |
| Quantity of coagulant in depending of water quality, etc . |
| Once the soy milk has seperated into small white curds of tofu and an amber liquid ( whey),transfer the curds in a tofu mold lined with cheesecloth. |
| Drain during 20 to 30mn, with a weight placed on the lid of the tofu mold. |
| for preparing your gypsum coagulant solution : use 25 part of hot water per part of gypsum, mix well. |
| 1 gr of calcium sulfate can make 100 to 125g of regular tofu |
| standard usage : 2 tsp /litre of soymilk - makes 200 to 240g of tofu |