Super Neutrose
Applications : Mainly sorbets, low-foam ice creams
Properties : Anti-crystallizing and provides viscosity, smoothness and creaminess
Dosage : 2 to 5 g/L
The
product in detail
Description
Super Neutrose absorbs residual water from mixes: it has anti-crystallization properties, corrects the viscosity of mixes, improves velvety texture and smoothness, and adds creaminess. It also provides a significant increase in overrun and delays the melting of popsicles.
Super Neutrose is mainly used for sorbets, but can also be used for ice creams intended for low-foam applications.
Dosage and application
Dosage: 2 to 5g/L - 0.2 to 0.5%.
Application:
- Without modifying your formulas, dry mix the required quantity of Super Neutrose with all or part of the sugar.
- Pour this Super Neutrose/sugar premix into the entire liquid, with stirring.
- Let stand 15 min. to allow maturation.
- Raise the temperature and proceed as usual.
Availability
Kosher; Halal
Use
Can be used hot
Freeze-resistant
Packaging and storage
Packaging options
- 150g (article code: 10126)
- 1kg (item code: 1990B)
- 10kg (item code: 1991H)
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 let your mix mature for at least a few hours after pasteurization, to ensure optimum action of the Super Neutrose.
Let yourself be inspired
Sugars