Ice Cream Stabiliser & Improver

Ice Cream Stabiliser & Improver: Our Ice Cream Stabiliser has been specially developed to stabilise and improve ice cream and milk ice. It can be used in all kinds of preparation with a fat content between 4 - 14 %. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

• Improves flavour release and consistency and imparts a smooth, creamy and fine texture
  
• Makes ice cream easier to scoop and provides melting resistance
  
• Prevents and delays the growth of ice crystals during storage
  
• Increases shelf life of the product to 24 months and imparts excellent air distribution and stable overrun
  
• Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated
  

Mode d'emploi : Dosage: 0.2 - 0.55 % (2 - 5.5 grams per 1kg of ice cream)

1. Dry blend stabiliser with sugar.
   
2. Dissolve dry blend into milk or water at 65�C
   
3. Add all the other powders and fats
   
4. Add flavouring and colour
   
5. Pasteurise and homogenise
   
6. Cool to 4�C
   
7. Whip and freeze
   
8. Store at -25�C
   

Additional Information: Works well with Dextrose and Milk Powder.

Conditions de stockage : Dark, dry and cool conditions.

Ingrédients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406)

Informations nutritionnelles : Convient aux végétaliens et végétariens, sans OGM, sans gluten, non irradié.

Informations nutritionnelles : Based on typical content/100g: Energy: 2351kj/562kcal, Fat: 59.66g, Of which saturates: 26.1g, Carbohydrates: 4.95g, Of which sugars: 0.0g, Protein: 1.26g, Salt: 0.0g, Fibre: 30.38g.

Étiquetage selon les réglementations de l'UE et du Royaume-Uni.