Stab 2000 x 100g - PATICREA

Stab 2000
Net weight: 100 g
Composition of Stab 2000: glucose syrup, thickener: locust bean gum; gelling agents: alginate, carrageenan, emulsifier: glycerol monostearate
Properties and technological advantages of the Stab 2000:
- Stabilizes the aqueous structure of the mixture by preventing the formation of ice crystals which are unpleasant to taste (anti-crystallizing role).
- Improves mix viscosity, air incorporation, body and texture of finished products.
- Gives creaminess
- Promotes proliferation
- Improves the dispersion of fats and emulsifies the different components of mixes.
- Delays the melting of ice pops.
Uses:
- Low-fat ice cream (less than 7.5%) => 4 to 5 grams per liter
- Ice creams high in fat (10 to 12%) => 2 to 3 grams per liter
Instructions for use:
- Without changing your recipes, dry mix the required amount of Stab 2000 with all or part of the sugar.
- Pour this pre-mixture into all of the milk while whisking.
- Let it rest for 15 minutes to allow the ice cream to mature (swell), then increase the temperature and proceed as usual.
Conservation :
- Store away from moisture and heat in a closed package.
- Shelf life of at least 1 year in original packaging.

Important :
The Topcake brand is becoming PATICREA. During this transition period, some products may randomly feature one or the other brand without affecting the product or its use.