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Gourmet Food World » Molecular Gastronomy » Stabilizers » Sorbet Stabilizer - Cremodan 64
Sorbet Stabilizer - Cremodan 64

Sorbet Stabilizer - Cremodan 64

from France by Cuisine Tech
1 can - 1 lb room temp   $40.75

About Sorbet Stabilizer - Cremodan 64

An all-natural stabilizer, Cremodan 64 is used for creating sorbets, as it improves the texture, making it creamier, denser and overall more appealing. This sorbet stabilizer also inhibits ice crystallization, again, making the texture smoother. Shop our site and view our blog for more on molecular gastronomy science and ingredients!
Ingredients: Gelatin, locust bean gum, cellulose gum, guar gum, whey protein concentrate & standardized with dextrose.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.

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Product Questions And Answers
Q: Need the recipe of using cremodan 64 sorbet stabilizer

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.

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