Calcium sulphate (gypsum) for tofu and water adjustment in beer brewing – 100 g

Coagulant for mild-flavored tofu Calcium sulfate is used as a coagulant in the production of tofu and is particularly suitable for tofu with a mild taste and firm texture. Typical dosage is approximately 2 teaspoons per liter of soy milk – or according to your own recipe. Water adjustment for beer brewing In home brewing, calcium sulfate – also known as Burton salt – is used to adjust the mineral profile of the brewing water. The substance can lower the pH value in the mash during brewing and increase the permanent hardness of the water, which can affect both enzyme activity and the flavor profile of the finished beer. Indicative dosage: approx. 12 g per 25 liters of water. Food approved and suitable for organic production Calcium sulfate (E516) occurs naturally as a mineral and is approved for use in organic food production. Specifications - Content: Calcium sulfate (E516) - Synonym: Burton salt - Net content: 100 g