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Louis Francois

Super Neutrose Sorbet Stabilizer by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

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2.2 lb (1 kg)

$138.90

Words from The French Pantry

Super Neutrose is mainly intended for sorbets, and can also be used for ice creams designed for low overrun.

Applications
Mainly sorbets and low-overrun ice creams

Properties
Anti-crystallizing, adds viscosity, smoothness and creaminess

Dosage and use

  • 2 to 5 g/L (0.2% to 0.5%).
  • Without changing your formula, dry-mix Super Neutrose with all or part of the sugar, add the premix to the liquid while stirring, let rest 15 minutes, then heat and continue as usual.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Ingredients: Dried glucose syrup, thickener: locust bean gum (E410), gelling agents: sodium alginate (E401), carrageenans (E407)
  • Allergens: None
  • Diet: Halal and Kosher certified; suitable for vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in sealed packaging, away from light.
  • Shelf life: 2 years in the original unopened packaging

Words from Louis Francois

Let the mix mature for at least a few hours after pasteurization so Super Neutrose works at its best.

Ingredients

Dried glucose syrup, thickener: locust bean gum (E410), gelling agents: sodium alginate (E401), carrageenans (E407)

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