Ice cream stabiliser & improver is the secret to the perfect soft scoop. A mixture of agar agar and thickeners, this stabiliser is undetectable in flavour, but when incorporated into the ice cream mixture and frozen, it delays the ice crystal formation. This creates a thick and creamy texture with a velvety finish, which allows you to scoop with ease. It also delays melting and increases shelf life.
How to use: Dosage: 0.2 – 0.55 % (2 - 5.5 grams per 1kg of ice cream)
- Dry blend stabiliser with sugar.
- Dissolve dry blend into milk or water at 65°C
- Add all the other powders and fats
- Add flavouring and colour
- Pasteurise and homogenise
- Cool to 4°C
- Whip and freeze
- Store at -25°C
Additional Information: Works well with Dextrose and Milk Powder. This ice cream stabiliser 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.
Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406).
Allergy Advice: For allergens see ingredients listed in bold.Storage: Dark, dry and cool conditions. Use within 6 months of opening.
'My homemade ice cream used to be incredibly hard and difficult to scoop (and I tried all the tips and tricks to make it softer)... turns out all I was missing was this stabiliser! Just like magic, after a couple seconds out of the freezer my ice cream is not only easy to scoop but also incredibly glossy and the texture is much smoother'
Sarah, Digital Marketing Assistant
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These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.