What is the difference between reverse spherification and direct spherification?
Reverse spherification consists of submerging a liquid containing calcium in a solution of water with alginate. The result is permanent and this preparation can be made beforehand. On the other hand, reverse spherification, which was the novelty and is still the best way to produce false caviar, consists of immersing a liquid containing alginate in a solution of calcium salts.
The spheres resulting from reverse spherification have a thin outer membrane and a liquid interior, which creates an explosion of flavour when you bite into them. With our reverse spherification machines, chefs can perform this process accurately and efficiently, with spheres of four different sizes being produced automatically. Our tabletop spherification machines for direct spherification, on the other hand, are designed to produce different sizes of caviar in front of the customer for instant serving or plating.
