Emmi Swiss Premium Greek Style Yoghurt is very creamy, and with live lactic cultures. Natural plain with 10-Percent proteins, 0-Percent fat.
Stabilizer mainly used for sorbets.
A gelling agent that gives a non-reversible gel when heat ed in acidic, and sweet environments (DE above 75 %).
Milk taste, neutral smellFat content: 1.5% max.
White powder mixBasic recipe : Hot cream 75 g - Milk 1L - Sugar 250 g - Egg 2 whole or 4 egg yolks1 kg of hot cream makes it possible to garnish approximately 230 eclairs (80 gr/eclair)
Stabilizer more particularly used for ice creams.
