Stabilisateur for crèmes glacées and sorbets (125g)

Ice cream stabilizer is particularly suitable for the production of creamy ice creams, ice creams and whipped creams.

Ice cream stabilizer improves mixture viscosity and creaming power, delays melting, emulsifies and stabilizes components, and produces a smooth finished product.

Use: 3 to 4 g per liter. Without modifying the formulas, mix dry with the sugar and add to the milk. Allow to swell for 15 minutes.

For use in foodstuffs.