Anticrystallizer for sorbet & ice cream
Anti-crystallizing and stabilizing agent for sorbets and ice creams.
Prevents crystallization and delays melting. Improves overrun.
25 to 35g ANTI-CRISTALLANT for 1 liter of mix (fruit purée, water, sugar). Mix the mix with the sugar, then whisk into the fruit purée before passing the mixture 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
