The standard sorbet stabiliser is a base for the cold or hot production of fruit sorbets, without milk or fat.
The dosage rate is 50g per kg of mix and its main feature is its soft-scooping creaminess that is maintained over very long periods.
This stabiliser can be added to any recipe without alteration and can be used for sorbets in the paco jet or ice cream machine.
Suitable for hot and cold application.
Perfect for use in frozen fruit sorbet to provide structure and a smooth mouthfeel.
Simply add 50g of stabiliser to 1ltr of sorbet mix.