STAB 2000
Applications : Ice cream
Properties : Anti-crystallizing, improves smoothness and creaminess, facilitates expansion
Dosage : 2 to 5 g/L
The
product in detail
Description
Stab 2000 stabilizes the structure by preventing the formation of ice crystals.
It is also used to improve the body and texture of finished products.
It lends creaminess, promotes overrun, improves fat dispersion and emulsifies the various constituents of mixes.
Dosage and application
Dosage :
Between 2 and 5g/L - 0.2 to 0.5
Low-fat ice creams (less than 7.5%): 4 to 5g/L - 0.4 to 0.5%.
High-fat ice creams (10 to 12%): 2 to 3g/L - 0.2 to 0.3%.
Implementation :
- Without modifying your formulas, dry mix the required quantity of Stab 2000 with all or part of the sugar.
- Pour this premix into the milk, stirring constantly.
- Leave to stand for 15 minutes to allow the ice cream to mature (swell).
- Then raise the temperature and proceed as usual.
Availability
Kosher; Halal
Use
Can be heated
Freeze-resistant
Packaging and storage
Packaging options
- 150g (item code: 10125)
- 1kg (article code: 1971A)
- 10kg (item code: 1970K)
Protect from moisture and heat in closed packaging. Protect from light.
Do you have any questions about this product?
Louis François tip
It's important to leave your mix to mature for at least a few hours after pasteurization, to ensure optimal Stab 2000 action.
Let yourself be inspired
Speculoos, orange and caramel ice cream bar
Sugars
