Stabilizer for silky smooth ice cream

Improver for egg ice creams and ice creams.

Improves the texture of your ice creams, gives smoothness and favors the expansion. Prevents crystallization and delays melting.

70 to 80 g of mix for 1 liter of milk. Dry mix the mix with the sugar, then incorporate the dry mixture into the milk while wisking. Let stand for a few minutes, then heat, and pass through the ice cream maker.

Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C). 1 year unopened package. 1 month after opening.

Pot 150g or 1 kg

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