Super neutrose, thickening and gelling agent Louis Francois

A thickening or gelling agent in powdered form. Emulsifier against crystallization and ensures the creaminess of ice cream and sorbet. It can be used for baked goods and confectionery, mayonnaise and salad dressings. Gives your products a high level of enjoyment as well as optimal quality and shelf life. Mix the powder with the dry ingredients (e.g. sugar). Dissolve the ingredients in the liquid while stirring. IMPORTANT: Let it soak for 15 minutes!! Slowly increase the temperature, stirring constantly. Ice creams: 2-3g / liter // Fruit sorbets: 4-5g / liter // Cream: 5g / liter