€37.33 tax excl.
STAB 2000 (350g) is a stabilizing agent, used for ice creams and ice, because it brings unequalled smoothness.
It as a role of an anti-crystallizer: it avoids the creation of ice crystals, who can be annoying when eating. It favors the profusion and improve the dispersion of fat matters.
It's essential to se it to give texture and firmness to your end result.
Add the product to your dry ingredients before putting it in the milk, let it cool for about 15 minutes.
For ice creams low on fat: use 4 to 5g/liter
For ice creals rich in fat: use 2 to 3g/liter.
Data sheet
A11.
STAB 2000 (350g) is a stabilizing agent, used for ice creams and ice, because it brings unequalled smoothness.
It as a role of an anti-crystallizer: it avoids the creation of ice crystals, who can be annoying when eating. It favors the profusion and improve the dispersion of fat matters.
It's essential to se it to give texture and firmness to your end result.
Add the product to your dry ingredients before putting it in the milk, let it cool for about 15 minutes.
For ice creams low on fat: use 4 to 5g/liter
For ice creals rich in fat: use 2 to 3g/liter.
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