All soy milk becomes tofu through the addition of a natural firming agent. Proper use of firming agents is essential in the creation of tofu to avoidbitterness, sour taste or dreaded rubbery taste of inferior tofu products.
ESF has drawn from thousands of years of time-honoured tofu-making to choose two traditional firming agents: CaSO4 (Calcium Sulphate, traditionally derived from natural gypsum) used to perfect our FIRM, SOFT, PRESSED and SMOKED Tofu; and MgCl (Magnesium Chloride /Nigari, traditionally derived from seawater) for our SILKEN Tofu.
