Ice Cream Stabiliser - The Kitchen Lab
1429-12696
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About Ice Cream Stabiliser This product has been specially formulated to stabilise and improve the consistency of ice cream - also known as ice cream powder. It can be used for all kinds of preparation when the fat content is between 4% - 14%. The ice cream becomes smoother, creamier and easier to scoop up. Melting is slower and the shelf life of the ice cream is longer - up to 24 months. Adding this will increase the volume of the ice cream and reduce the formation of ice crystals. Usage Allow 0.35% - 0.55% stabiliser by weight against the ingredients of the ice cream. Start by mixing it with sugar and then dissolve that mixture in 65 degree milk or water. Cool down to 4°C and make your ice cream as usual. Content: Fruit pulp (E410), Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Sodium alginate (E401), Agar Agar (E406) Store dark, cool and dry. Lasts for about two years.
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