SUPER STRUCTURE STABILIZING 150g

Stabilizing agent for ice-creams and milk ice-creams.

Origin:
Mix.

Properties:
2 in 1 powdered stabiliser and reduces the formation of crystallization.
Ideal for milk ice-creams.

Mode of use:
Add 70 g to 80 g per L directly to milk.
Mix with sugar and add the other ingredients. Blend.

Technical note:
Stabilizes by providing dry matter.
Also works on Pacojet.

Recommended dosage: 70 g to 80 g per L.