Prevents crystallization and delays melting. Improves overrun. Stabilizes by adding dry extract.
SORBET & ICE CREAM ANTICRYSTALLIZER
Anticrystallizing and stabilizing agent in powder form, ideal for sorbets and ice creams.
10 to 30g of Anti-crystallizing agent for 1 liter of mixture (fruit purée, water, sugar). Mix the mix with the sugar, then whisk into the fruit purée before passing the mixture through the ice-cream maker.
Store away from heat, light and humidity R.H. max 70%. Shelf life 12 months in unopened packaging from date of manufacture and 1 month after opening / close tightly after each use.
250g and 1 kg jars
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