GROCERIES | PATISSERIE INGREDIENTS | Laboratory
Stabiliser 2000 tubo 1kg LOUIS FRANÇOIS
134073
Stabiliser 2000 by Louis François is an essential laboratory ingredient for professionals in the pastry, ice cream and catering industries. This stabiliser, sold in 1 kg buckets, is a white powder that acts as an emulsifier and thickener to improve the texture, volume and stability of ice cream and whipped cream. It is composed of dehydrated glucose syrup, carob gum, sodium alginate, carrageenan and glycerol monostearate. It prevents the formation of ice crystals and delays melting, ensuring a smooth result. This product has been selected by Le Delas, your wholesaler in Rungis, for its quality and effectiveness. Culinary uses: Stabiliser 2000 is a technical ingredient that lends itself to many applications in pastry and ice cream making. ► Ice cream and sorbets: It is the main ingredient for obtaining a smooth texture without ice crystals. It improves the setting and body of the finished product. ► Whipped creams: It is ideal for stabilising the structure of whipped creams, such as whipped cream, giving them more hold and body. ► Other preparations: It can be used in other preparations to improve texture and viscosity, such as mousses or desserts. Storage and use tips: This product should be stored away from moisture and heat in its original packaging. To use, it is advisable to mix the powder with sugar before adding it to milk. The mixture should then be left to rest for 15 minutes to mature. Location in store: Epicerie - Allée 08
a carton = 12 pieces