Ice Cream Stabiliser & Improver 100g
Por um escritor misterioso
Descrição
Ice cream stabiliser & improver is the secret to the perfect soft scoop. A mixture of agar agar and thickeners, this stabiliser is undetectable in flavour, but when incorporated into the ice cream mixture and frozen, it delays the ice crystal formation. This creates a thick and creamy texture with a velvety finish,
Ice cream stabiliser & improver is the secret to the perfect soft scoop. A mixture of agar agar and thickeners, this stabiliser is undetectable in flavour, but when incorporated into the ice cream mixture and frozen, it delays the ice crystal formation. This creates a thick and creamy texture with a velvety finish, which allows you to scoop with ease. It also delays melting and increases shelf life. Read our guide on How to make ice cream for a more detailed explanation on using the stabiliser, and then browse our Seven Favourite Ice Cream Recipes to chose your first creation. How to use: Dosage: 0.2 – 0.55 % (2 - 5.5 grams per 1kg of ice cream) Dry blend stabiliser with sugar. Dissolve dry blend into milk or water at 65°C Add all the other powders and fats Add flavouring and colour Pasteurise and homogenise Cool to 4°C Whip and freeze Store at -25°C Additional Information: Works well with Dextrose and Milk Powder. This ice cream stabiliser can be used in all kinds of preparation with a fat content between 4 – 14 %. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated. Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406). Allergy Advice: For allergens see ingredients listed in bold. Storage: Dark, dry and cool conditions. Use within 6 months of opening.
Ice cream stabiliser & improver is the secret to the perfect soft scoop. A mixture of agar agar and thickeners, this stabiliser is undetectable in flavour, but when incorporated into the ice cream mixture and frozen, it delays the ice crystal formation. This creates a thick and creamy texture with a velvety finish, which allows you to scoop with ease. It also delays melting and increases shelf life. Read our guide on How to make ice cream for a more detailed explanation on using the stabiliser, and then browse our Seven Favourite Ice Cream Recipes to chose your first creation. How to use: Dosage: 0.2 – 0.55 % (2 - 5.5 grams per 1kg of ice cream) Dry blend stabiliser with sugar. Dissolve dry blend into milk or water at 65°C Add all the other powders and fats Add flavouring and colour Pasteurise and homogenise Cool to 4°C Whip and freeze Store at -25°C Additional Information: Works well with Dextrose and Milk Powder. This ice cream stabiliser can be used in all kinds of preparation with a fat content between 4 – 14 %. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated. Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406). Allergy Advice: For allergens see ingredients listed in bold. Storage: Dark, dry and cool conditions. Use within 6 months of opening.
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