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Stabilizer
- Stab 2000 Ice Cream Stabilizer 150g
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Stabilizer
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Ingredients
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Baking & Pastry
Stab 2000 Ice Cream Stabilizer 150g
Stabilizing and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallization of sugars.
Recommended quantity:
- Low-fat ice cream (less than 7.5%) => 4 to 5 grams per litre
- Fat-rich ice cream (10 to 12%) => 2 to 3 grams per litre
- Ingredients: Glucose syrup, locust bean gum, sodium alginate, carrageenan, mono and diglycerides fat.
- Net weight: 150g
- Brand: Louis François
- Reference: 10125
Also available:
Downladable documents :
fiche technique stab 2000.pdf
€ 15.90 tax incl.
US$ 18.35 tax incl.*
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US$ 18.35 tax incl.*
Prices include taxes - Remove 20% outside EU.
Price in US$ (USD - American dollar) for information purposes only.
Price in US$ (USD - American dollar) for information purposes only.
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Use instructions:
- Without changing your recipe, mix your Stabglaces powder with some or all the sugar.
- Add this mix to the milk while whisking.
- Set aside for 15 minutes for maturation, then increase the heat and proceed as usual.
- Away from humidity and light in an airtight container.
- Shelf life 1 year minimum in original container.
