Super neutrose, thickening and gelling agent Louis Francois

A thickening or gelling agent in powdered form. An emulsifier that prevents crystallization and ensures the creaminess of ice cream and sorbet. It can be used for baked goods and confectionery, mayonnaise, and salad dressings. It gives your products a high taste, optimal quality, and shelf life. Mix the powder with the dry ingredients (e.g., sugar). Stir until dissolved in the liquid. IMPORTANT: Allow to stand for 15 minutes! Gradually increase the temperature while stirring continuously. Ice cream: 2-3g/liter / Fruit sorbets: 4-5g/liter / Cream: 5g/liter