Improves the texture of your ice creams, adds creaminess and promotes expansion. Prevents crystallization and delays melting.
ICE CREAM TEXTURIZER
Texturizing agent to improve egg ices and ice creams.
70-80 g of mix for 1 liter of milk. Dry mix the mix with the sugar and whisk the premix into the milk. Leave to stand for a few minutes, then heat and run through the ice cream maker.
Shelf life depends on storage conditions, 12 months from date of manufacture, protected from light, heat and humidity (between 10-25° C / R.H.max 70%). Sensitive to strong odors. After opening, keep refrigerated for 3 weeks at 0-4°C.
250g and 1 kg jars
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