ANTICRYSTALLIZER STAB- SORBET 150g

Un-crystallizing agent, ideal for sorbets.

Origin:
Mix.

Properties:
2 in 1 powdered Anti-crystallising stabiliser agent.
Ideal for sorbets based on juice and/or water.

Mode of use:
Add 25 g to 30 g per L directly to the sorbet mixture (water, fruit, sugar).
Blend.

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

Recommended dosage: 25 g to 30 g per L.