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Properties: Helps to stabilize ice cream easily and directly.
How to use: adding 10% solids to the recipe, mix cold or hot (max. 80 °C) in any liquid (pulps, broths, creams, flavored waters) with strong agitation. Once mixed with the liquid it is advisable to mature the mixture for 8 hours in cold (± 4 °C) so that the components of the product are perfectly hydrated before freezing
Sosa is one of the leading manufacturers of premium ingredients for gastronomy and pastry. Sosa texturisers all share the same characteristics indispensable in the world’s finest kitchen; flavour neutrality and range of texture.