A thickening or gelling agent in powdered form, Louis Francois Super Neutrose is an emulsifier against crystallization and ensures the creaminess of ice and sorbet. It can be used for baked goods and confectionery, mayonnaises and salad dressings.
Direction of use:
- Mix the sorbet stabilizer with the total quantity of sugar in the recipe.
- Add this powder mix to the liquid in the recipe while stirring.
- Let the mix rest for about 15 minutes for the maturation process (i.e. in order to let the stabilizer act correctly).
- Increase the temperature while stirring, and continue as usual. The stabilizer does need heating to activate so it is not suitable for recipes where you just blend fruit with ice.
Dosage: 3 to 5g per litre
Note: Sorbet stabilizer can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the LOUIS FRANCOIS Stab 2000 Ice Cream Stabilizer.
Product of France.
A pioneer in the industry of texturing agents, emulsifiers, preservatives and food ingredients, Louis Francois produces and sells a wide range of products for affiliates of the gastronomy, pastry, bakery, chocolate-making, confectionery and ice cream industries worldwide. With a production site, laboratory and training centre all located in Paris, Louis Francois has, for over a century, passed on this know-how with passion, bolstering the field with its innovation discoveries and expertise.
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Dec 10, 2023