Super neutrose

1 kg

Louis François

A stabiliser for ice cream and sorbets in the form of a tasteless, odourless powder.
It absorbs residual water in the mixtures and prevents the formation of small ice crystals, which are unpleasant on the palate.
It improves the texture and adds creaminess.

Instructions for use/recommendations:

• Without altering your recipes, dry-mix the required quantity of Super Neutrose with all or part of the sugar
• Pour this pre-mixed Super Neutrose and sugar mixture into all the milk whilst stirring.
• Leave to stand for at least 15 minutes to allow the mixture to develop, i.e. to allow the Super Neutrose to swell properly,
• Heat the mixture whilst stirring and proceed as usual.

• Ingredients: dehydrated glucose syrup, carob gum, sodium alginate, carrageenans
• Uses: Mainly sorbets and ice creams with low expansion
• Properties: Prevents crystallisation and adds viscosity, a velvety texture and creaminess
• Average dosage: Standard ice cream flavours: 2 to 3 g/kg
• Fruit sorbets: 4 to 5 g/kg
• Whipped cream: 5 g/kg
• Net weight: 1 kg
• Brand: Louis François