Super neutrose is a stabilizer for sorbets and ice cream. It consists of a dry mix of, among other things, glucose, locust bean gum, and the gelling components alginate and carrageenan. Dosage: 2 to 5 grams per 1 liter.
Minimum storage temperature15 ºC
Maximum storage temperature20 ºC
Preperation adviceInstructions of use - Without changing your basic formula, blend the requested quantity of Super Neutrose to a part, or the total quantity of granulated sugar - Pour this powder mix in the milk while stirring - Let the mix rest for about 15 minutes for the maturation process (i.e. in irder to let the Super Neutrose act correctly) - Increase the temperature while stirring, and continue as usual.
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