Louis Francois Stab 2000, 1kg
Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.
Dosage instructions
- For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
- For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre
To use
- Without changing the recipe, blend the stabiliser with all or part of the sugar.
- Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
- Increase temperature and proceed as usual.
This large 1kg tub is ideal for commercial use.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.
Dosage instructions
- For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
- For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre
To use
- Without changing the recipe, blend the stabiliser with all or part of the sugar.
- Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
- Increase temperature and proceed as usual.
This large 1kg tub is ideal for commercial use.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
Original: $100.14
-70%$100.14
$30.04Description
Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.
Dosage instructions
- For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
- For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre
To use
- Without changing the recipe, blend the stabiliser with all or part of the sugar.
- Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
- Increase temperature and proceed as usual.
This large 1kg tub is ideal for commercial use.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
