Stab 2000 - 1Kg

Reference :: 001439
Unit of sale :: BOX
Pack :: 12 / box

Stabilizer and emulsifier for ice cream and frozen dessert production

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Description

Ingrédients

Suggestions d'utilisation

Stab 2000 Is A Stabilizer And Emulsifier For The Production Of Ice Creams And Creams Mounted.

Ingredients

Dehydrated glucose syrup, thickener: locust bean gum (E410), gelling agents: sodium alginate (E401), carrageenan (E407), emulsifier: glycerol monostearate (E471)

Ice Cream and Sorbets

• Without altering your recipes, dry mix the required amount of Stab 2000 with all or part of the sugar.
• Pour this premix into all of the milk while stirring.
• Let stand for 15 minutes to allow for the maturation (swelling) of the ice cream.
• Then increase the temperature and proceed as usual.

Dosage:Between 2 to 5g/L – 0.2 to 0.5%

Low-fat ice cream (less than 7.5%): 4 to 5g/L – 0.4 to 0.5%
High-fat ice cream (10 to 12%): 2 to 3g/L – 0.2 to 0.3%