Q: is the gelatin in the sorbet stabilizer bovine?
A: The gelatin used in the Cremodan 64 is derived from porcine.
Q: Is there any traces of animal fat or anything from the animal kingdom in this product . thanks for awnser
A: The Cremodan 64 is made using milk whey protein concentrate. It is suitable for vegetarians but not for vegans.
Q: Can you use the ice cream stabilizer to replace the sorbet stabilizer, or will this destroy my sorbet?
A: We do not recommend using them interchangeably as they are geared towards different applications.
Q: Need the recipe of using cremodan 64 sorbet stabilizer
A:
Here are the instructions:
Dosage: add 0.3% of total mass of all other ingredients (3g per 1kg). Dosage range: 0.2-0.6%
Typical sorbet production: Weigh all the ingredients. Mix the stabilizer with 1/4 (by weight) of the sugar. Mix remaining sugar with dextrose and glucose powder. 1- Warm water to 25°C/ 77ºF 2- At 30°C/ 86ºF, add the sugar/dextrose/glucose mix. 3- At 45°C/ 113ºF, add the sugar/stabilizer mix. 4- Bring to a full boil. 5- Remove from heat. Cover with plastic film. Cool as quickly as possible. 6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. 7- Immediately before processing, add the fruit puree. Mix. 8- Process.
Q: What is the expiry date of this product?
A: Cremodan 64 has a shelf life of 24 months.