Ice cream texturizer
Improver for egg ices and ice creams.
Improves the texture of your ice creams, adds creaminess and promotes expansion. Prevents crystallization and delays melting.
70-80 g of mix for 1 liter of milk. Dry mix the mix with the sugar and whisk the premix into the milk. Leave to stand for a few minutes, then heat and run through the ice-cream maker.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C). 1 year unopened / 1 month after opening.
250g and 1 kg jars
