Prohot Ice Cream & Gelato Stabiliser
We have blended our own recipe of plant-based food gums and starches to create the perfect recipe for stabilising ice cream and gelato.
The stabiliser will:
Add a creamy mouth feel
Emulsifies fat, sugar and water compounds
Increase air retention and distribution
Increase melting resistance
Retards ice crystal growth
Usage: Up to 5gm per L in ice cream, up to 12gm per L in Gelato. Add to base before blending in and allow to stand 30mins, before churning. Can be added to cold base or for best results add before pasteurising/heating.
Brand The Red Spoon Co
Unit of measure ea
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Pick-up From Store
Free in-store pick up from 8/61-71 Mentmore Ave, Rosebery NSW 2018