ICE CREAM AND STABILISER improver 100g

Composition

Composition unknown — our sources do not have it.

Our Ice Cream Stabiliser has been specially developed to stabilise and improve ice cream and milk ice. It can be used in all kinds of preparation with a fat content between 4 - 14 %. Features: Improves flavour release. Imparts smooth, creamy and fine texture. Improves consistency. Makes ice cream easier to scoop. Provides melting resistance. Prevents and delays the growth of ice crystals during storage. Stops the shrinkage of a finished product. Imparts excellent air distribution and stable overrun. Increases shelf life of finished product to 24 months. Vegetarian friendly. How to use: Dosage: 0.35 - 0.55 % 1) Dry blend stabiliser with sugar. 2) Dissolve dry blend into milk or water at 65°C 3) Add all the other powders and rest of melted fat 4) Add flavouring and colour 5) Pasteurise and homogenise 6) Cool to 4°C 7) Whip and freeze 8) Store at -25°C Additional Information: Works well with Dextrose and Milk Powder Storage Conditions: Dark, dry and cool conditions. Shelf life of 2 years. Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406) Dietary Information: Vegan friendly, Non GMO, Gluten Free, Halal friendly. Country of Origin: Italy Packaged in the UK

Nutrition per 100 g/ml

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