Hot process stabilizer for sorbets.
1 lb. Cardboard Cylinder
Storage Conditions: Dry and cool (68- 72 F, 20- 22 C)
Ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, milk whey protein concentrate, standardized with dextrose
Applications: To retard the formation of large ice crystals in sorbets. Improves emulsification and extends shelf life with proper texture.
Directions: Dosage: add 0.3% of total mass of all other ingredients (3g per 1kg). Dosage range: 0.2-0.6% Typical sorbet production: Weigh all the ingredients. Mix the stabilizer with 1/4 (by weight) of the sugar. Mix remaining sugar with dextrose and glucose powder. 1- Warm water to 25 C/ 77 F 2- At 30 C/ 86 F, add the sugar/dextrose/glucose mix. 3- At 45 C/ 113 F, add the sugar/stabilizer mix. 4- Bring to a full boil. 5- Remove from heat. Cover with plastic film. Cool as quickly as possible. 6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. 7- Immediately before processing, add the fruit puree. Mix. 8- Process.