Javier Mercado teaches sugary art. To support him in his work, KFN recently sponsored the calcium oxide he works with. Confectioners use it as a drying agent. While it dries the surrounding air, it is not part of the sugary art. Sugar sculptures are 100 per cent sugar, boiled with water at 170 °C. Once heated up, the material is brought into the desired form. Only then calcium oxide is put to use: to keep the sugary art dry it is of paramount importance.
Calcium Oxide For Sugary Art
KFN sponsors calcium oxide at the César Ritz College
The number of uses of lime products is staggering – and constantly increasing. They are also used by confectioners. This was presented to his students by pastry chef and professor Javier Mercado recently: His impressive figures made from sugar stay dry thanks to calcium oxide.
