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Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting. Read more
Dosage instructions
For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre
To use
Without changing the recipe, blend the stabiliser with all or part of the sugar.
Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
Increase temperature and proceed as usual.
This large 1kg tub is ideal for commercial use.
Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
