News & Tips

-Oreo

*Profiber Stabilizer for ice cream and sorbets, free from synthetic emulsifiers and additives, uses 100% plant-based fibres

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream base, stirring it in vigorously using a blender to disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 24 hours so that it hydrates correctly and churn it in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as possible.

 Mix the liquids and heat to 30 ºC. Infuse the vanilla. Add 
the previously mixed solids and pasteurize. When the temperature of the mixture has dropped (60 ºC), blend with a hand-blender. Chill for 12 hours and churn.

cameral filling

 Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC. 
Heat the trehalose and glucose (1) to 185 ºC. Add the hot 
cream mixture to the trehalose and keep beating. Contin
ue heating to 105 ºC. Remove and cool to 70 ºC. Add the 
butter and place in the fridge. When it is cold, take 300 g of 
the caramel and mix it with 37 g of milk.

Pour the mix into a flat pan/tray 

Instructions for use:
 Mix with a hot (185 ºF or 85 ºC) or cold ice cream 
base, stirring it in vigorously using a blender to 
disperse the product correctly.
 Allow the mixture to mature in the refrigerator for 
24 hours so that it hydrates correctly and churn it 
in an ice cream maker.
 Freeze the ice cream or sorbet as quickly as 
possible.

How to make a perfect scoop ice cream , gelato and sorbet ? 

Key Ratio:

*PAC & POD

In the context of ice cream making, PAC and POD are two important measurements related to sugar content and its effect on the final product's texture and sweetness. PAC, or Potere Anti Congelante, refers to the freezing point depression power of a substance, indicating how much it lowers the freezing point of water. POD, or Potere Dolcificante, refers to the relative sweetness of a substance compared to sucrose. 

Let's we start with stabilizer first:

Stabilizers can improve ice cream in several significant ways: but if you are home cook, " i don't add any additives" but if you would like improve or like professional gelato. you should take a look on this. A very interest to compare those different if added!

I do my gelato at home, simply add one (keep one)to your mixture. if you are commercial you can use different stabilizer to fix with your ingredient and product (ice cream gelato or sorbet) 

Stabilizers are functional additives used in frozen desserts to improve texture, shelf life, and eating quality. They are not emulsifiers (which bind fat and water) but instead primarily control water mobility, ice crystal growth, and air bubble stability.

Water Binding – Absorb free water to reduce iciness.

Ice Crystal Control – Slow recrystallization during storage.

Air Bubble Stabilization – Improve overrun (air incorporation).

Melt Resistance – Delay melting for better presentation.

Key difference vs. emulsifiers:

• • Emulsifiers (e.g., lecithin, mono/diglycerides) bind fat + water.

  • Stabilizers bind water + control ice/structure.

Stabilizer :

click to check range of stabilizer 

Eggs,

Egg yolks act as a stabilizer. So if you're making egg custard mixtures, you're already stabilizing your ice cream. The stabilizing chemical is egg yolk is called Lecithin, and it even has its own E number: E322. Egg yolks will give your ice cream fantastic texture , an emulsifier for your mixture.

*egg allergy : use soy lecithin

Lecithin

This ingredient is found in its natural state in numerous foods like eggs and soy. This slightly beige fatty substance is a natural emulsifier that allows the fats in the gelato to bond with the water contained in the milk during the solidifying stage. The gelato always seems smooth and rich to the taste.

Gum

click to see range of Gum

Gums are the most powerful, flexible and the most useful stabilizers that are available to us. And it is vegetarian , which most gelato or ice cream use gum as stabilizer . 

Plant based gum are:

(Most of the gums we use in ice cream / gelato are derived from plants.)

These natural, slightly beige legumes are food additives, they thicken the gelato, even in very small amounts (0.2 %) they enrich it without requiring the addition of great quantities of butter or cream, making it easy to digest and pleasant. 

-Guar gum E412

-Locust bean gum( carob gum) E410

Carrageenans (E407) , also from 2 different types of Carrageenanas , Iota and Kappa Carrageenaas

-Iota and Kappa carrageenans are more commonly used in sorbets and low fat ice cream. /gelato. 

-Acacia gum (gum arabic),

-Xanthan gum E415

Sosa ingredients: Procrema cold 100, Xanthana gum, guar gum, kappa gum, Profiber 5, Prosorbet

Louis Francois are develop for  ice cream and sorbet stabilizer : stab 2000, for sorbet : Super Neutrose., pectagel rose .those are content different gum and 

Comparison Louis Francois stabilizer: 

1. Mechanism of Action:

   • Stab 2000/Super Neutrose → Form strong gels via alginate/carrageenan.

   • Pectagel Rose → Requires sugar/acid to gel (pectin-based).

   • StabPure → Binds water but doesn’t gel; improves texture via fiber. vegan, gluten free

2. Key Requirements for Ice Cream/Gelato Stabilizers

   1. Prevent ice crystals (improve smoothness).

   2. Bind water (reduce iciness).

   3. Stabilize air bubbles (improve overrun).

   4. Delay melting (enhance shelf life).

Final Recommendations

• For classic dairy gelato: Use stab 2000 (0.2%) + mono-diglycerides (0.1%) for best texture.

• For vegan/high-fiber ice cream: Use StabPure (0.3%) + lecithin (0.1%).

• For fruit sorbets: Use Pectagel Rose (0.4%).

• For economical dairy ice cream: Super Neutrose (0.3%).

Once you've measured your stabilizer, you'll need to mix it with the rest of the ingredients. Gums tend to clump together and won't disperse properly if you dump them straight into a liquid. And if they're not dispersed properly, they don't work!

After well know about stabilizer, we can go to sweetener, sugar is basic, but only sugar to be added in ice cream will too hard,  to balance the texture and sweet for our dessert. we could use dextrose and sugar in our recipe to get enough sweet and soft for our icecream . 

Sweetener-sucrose 

🍨 Classic Vanilla Ice Cream Example (1000g)

Glucose powder

Its taste is a lot less "sugary" , sucrose (powdered sugar), it prevents the formation of large crystals in gelato. You can find it in our shop

Dextrose

This sugar, common in the food industry, has the appearance of a fine white  powder reminiscent of powdered sugar. Melting during the preparation at the time of cooking, it ' fixes the water ( contained in the Milk) and allows for a perfect distribution of the ingredients.

Maltodextrin 

it's only one sugar among many. this white fine powder, which in not sweet to the taste concentrates the gelato to give it a perfect texture, even after a few hours in the freezer..

Here are the sosa vanilla ice cream recipe

如何製作完美的冰淇淋球、義式冰淇淋和雪葩？

關鍵比例：

MSNF（脫脂乳固體）
總固形物
蔗糖
脂肪

穩定劑

穩定劑可以透過多種方式顯著改善冰淇淋的口感：如果您在家烹飪，「我不會添加任何添加劑」。但如果您想改善冰淇淋的口感或喜歡專業的義式冰淇淋，您應該看看這個。比較一下添加的不同添加劑，非常有趣！

我在家做義式冰淇淋，只需在混合物中加入一款穩定劑（存放一款）。如果您是商業用途，可以使用不同的穩定劑來配合您的食材和產品（冰淇淋、義式冰淇淋或雪葩）。

穩定劑是功能性添加劑，用於冷凍甜點中，以改善質地、保質期和食用品質。它們不是乳化劑（將脂肪和水結合在一起），而是主要控制水的流動性、冰晶的生長和氣泡的穩定性。

保水－吸收遊離水分，降低冰感。

冰晶控制－減緩儲存過程中的重結晶。

氣泡穩定－改善膨脹率（空氣摻入）。

抗融化－延遲融化，提升外觀。

與乳化劑的主要區別：

乳化劑（例如卵磷脂、單/雙甘油酯）將脂肪和水結合在一起。

穩定劑結合水分並控製冰晶/結構。

產品	主要挑戰	穩定劑作用	最佳穩定劑選擇	Super Neutrose適用性
冰淇淋	脂肪不穩定、冰晶生長	- 防止乳清分離 - 減緩冰晶生長 - 穩定氣泡結構	stab 2000、關華豆膠、刺槐豆膠	✔ 良好（但由於葡萄糖干擾，凝膠質地比stab 2000柔軟）
義式冰淇淋	脂肪含量低→冰晶生長更快	- 需更強保水性 - 質地比冰淇淋更柔軟	StabPure、果膠（水果義式冰淇淋）	✔ 尚可（可用，但不適合低脂義式冰淇淋）
雪酪	無脂肪→質地易結冰	- 強效保水 - 防止粗糙冰晶形成	Pectagel Rose、卡拉膠	✖ 不佳（葡萄糖會與雪酪中的糖競爭，削弱結構）

 

蛋

蛋黃起穩定劑的作用。所以，如果你正在製作蛋奶糊，那麼你已經在穩定你的冰淇淋了。這種穩定作用的化學物質是蛋黃，叫做卵磷脂，它甚至有自己的E編碼：E322。蛋黃可以賦予你的冰淇淋絕佳的口感，並作為混合物的乳化劑。

*雞蛋過敏：請使用大豆卵磷脂

卵磷脂

這種成分天然存在於雞蛋和大豆等多種食物中。這種略帶米色的脂肪物質是一種天然乳化劑，能夠使冰淇淋中的脂肪在凝固階段與牛奶中的水分結合。冰淇淋口感滑順香濃。

 

膠

查看所有膠 Gum

膠是我們目前能找到的最強效、最靈活、最有用的穩定劑。大多數義式冰淇淋或冰淇淋都使用膠作為穩定劑，因此素食者也能享用。 

植物膠包括：

（我們在冰淇淋/義式冰淇淋中使用的大多數膠都來自植物。）

這些天然的、略帶米色的豆類是食品添加劑，它們可以使意式冰淇淋增稠，即使添加量很少（0.2%），也能使其更加濃鬱，無需添加大量黃油或奶油，使其易於消化，口感更佳。

-瓜爾膠 guar gumE412

-刺槐豆膠（角豆膠）Locust bean gumE410

卡拉膠 Carrageenans(E407)，也來自兩種不同的卡拉膠，即伊奧塔卡拉膠Iota和卡帕卡拉膠Kappa。

-伊歐塔卡拉膠Iota和卡帕卡拉膠Kappa更常用於雪芭和低脂冰淇淋/義式冰淇淋。

-阿拉伯膠（阿拉伯樹膠）Arabic gum (Acacia gum)

-黃原膠 E415 Xanthan gum

Sosa ingredients ：Procrema cold 100、Profiberstab 5、黃原膠 xanthana、瓜爾膠guar gum、卡帕膠arabic、Profiber 5、Prosorbet 5

Louis Francois 研發了用於冰淇淋和雪芭的穩定劑：Stab 2000，雪芭的穩定劑：Super Neutrose、Pectagel Rose。這些成分含有不同的膠體、海藻或纖維

Louis Francois 穩定劑產品特性比較表

特性	Stab 2000	Super Neutrose	Pectagel Rose	StabPure
主要成分	膠體（海藻酸鈉+卡拉膠）	膠體（海藻酸鈉+卡拉膠）	果膠+膠體（E410/E412）	膳食纖維（亞麻籽+車前子殼）
凝膠強度	強（耐熱凝膠）	強（耐熱凝膠）	中等（需酸/糖誘導）	弱（僅增稠）
標籤友善性	含E編碼添加劑	含E編碼添加劑	含E編碼添加劑	潔淨標籤（無E編碼）
保水能力	中等	中等	中等	極強（車前子殼吸水力20倍）
最佳應用	乳製品凝膠、中性pH產品	中性凝膠、甜點	果醬、酸性水果製品	無麩質、純素、高纖食品

 

最終建議:

經典乳製品義式冰淇淋：使用 Stab 2000 (0.2%) + 單雙甘油酯 (0.1%) 以獲得最佳口感。

純素/高纖維冰淇淋：使用 StabPure (0.3%) + 卵磷脂 (0.1%)。

水果雪芭：使用 Pectagel Rose (0.4%)。

經濟實惠的乳製品冰淇淋：使用 Super Neutrose (0.3%)。

測量穩定劑的用量後，您需要將其與其他成分混合。如果直接將膠狀物倒入液體中，它們容易結塊，無法充分分散。如果膠狀物分散不均勻，則無法發揮作用！

甜味劑

甜味劑在雪糕中成非常重要角色

糖分占比=(配方總重量/總糖重量)×100%

PAC &POD

在冰淇淋製作中，PAC 和 POD 是兩個重要的測量指標，與糖含量及其對最終產品質地和甜度的影響有關。 PAC（抗凝能力）是指物質的凝固點降低能力，顯示其降低水的凝固點的程度。 POD（甜度能力）是指物質相對於蔗糖的相對甜度。

🍨 經典vanilla雪糕配方範例 (1000g)

Ingredient	Weight (g)	%	Calculation Logic
全脂奶	500	50%	Provides water + base fat (3.5%)
忌廉(36% fat)	250	25%	Boosts fat content (250×36% = 90g fat)
糖類	150	15%	Base sweetness (PAC=150)
蛋黃	60	6%	Emulsification (≈4 yolks)
穩定劑	3	0.3%	Prevents ice crystals

Issue	Solution
Too hard	↑ Sugar (or use glucose syrup)
Too soft	↑ MSNF (e.g., skim milk powder)
Icy texture	↑ Stabilizers (0.3-0.5%)

 

葡萄糖粉 Glucose powder

它的味道比蔗糖（糖粉）「甜」得多，它可以防止冰淇淋中形成大晶體。您可以在我們的商店找到它。

葡萄糖 (右旋糖粉) Dextrose

這種糖在食品工業中很常見，外觀呈現細膩的白色粉末，類似糖粉。它在烹飪過程中融化，可以「固定」水分（牛奶中的水分），使配料完美分佈。

麥芽糊精 Maltodextrin

但它只是眾多醣中的一種。這種白色細膩的粉末，味道並不甜，但它濃縮了冰淇淋，使其即使在冷凍幾個小時後也能保持完美的口感。

Here are the sosa vanilla ice cream recipe

Temper chocolate

Tempering is done by melting solid chocolate to a temperature high enough that the crystals  in the cocoa butter break down. This temperature is between 45-48°C. Once the chocolate is fully melted, it must be cooled to about 28°C, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. The chocolate’s temperature is then raised back to about 31°C, where it is very fluid and can be poured into chocolate moulds and used for other applications. 

The crystals that start to form when the chocolate is cool (Beta 5 crystals) are stable crystals contained in the cocoa butter of chocolate. They provide the necessary structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. The chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate and will typically not be as smooth as it melts.

Cocoa butter silk

To make easy and more guarantee the result of chocolate shine and snap, use the cocoa butter silk to be added into the temper chocolate. 

dosage 1% -2%of chocolate

example : 500 gr. temper chocolate add 5 gr. -10gr. cocoa butter silk

What is cocoa butter silk?

as follow the above, cocoa butter Silk is basically a solid or soft paste made of 100% cocoa butter that is in the proper tempered form (Form 5)which also called beta 5(33.6°C). A small amount can be added to any temper chocolate by providing a framework on which the remaining cocoa butter crystals form. This technique is a way of easily “seeding” your temper /unwell tempered chocolate without as much fuss of precisely controlled temperatures.

pic1, beta form1-6

pic2.

pic3.

for adding cocoa butter silk into the temper chocolate typical temp between 29-33°C, but not add when over 33.6°C, it will break the crystal beta back to unstable. see pic 1.

#絲綢可可油

#預結晶可可脂

#可可油調溫法

Tempering chocolate on table top

Tempering chocolate with seeding

Tempering chocolate with cocoa butter silk

 Tempering chocolate with Mycryo

Let's Start making own chocolate praline bon bon

First you may need to fine a chocolate you like

1.Coverture Chocolate , in block either in button sharp with different.

💡500g coverture good for 3 molds chocolate appox. 80 pieces of bonbon.

💡if you just make 1 mold , melting 300g coverture would be fine

2. Melting and Tempering

Vanilla Pastry Cream

A:

 total 390gr.

1. Milk in a small pot

2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir

3. Egg yolk with cornstarch combine well mix with the whisk.

4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture. 

5. transfer the above back into pot and continue over the medium heat, stirring constantly until the mixture thick. 

6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.

pic. 1

WHAT IS PECTIN?

Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

Apple Pectin (Yellow Pectin)

Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).

Mainly used at less than 1%,

Dosage: 10 to 12 grams per kg

Pectin NH

Dose:

Soft nappage: 0,5-1%

Hard nappage: 1,5-2%

Custards: 1,5-2%

325 NH 95 Pectin 

Dose: Jams: 0,5-1%

Jellys and creamies: 1-1,5%

Properties:Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.

Application:Dairy products and fruits rich in calcium.

Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.

Pectin X58

Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3% 

Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.

Use: Mix with the sugar, bring to the boil.

Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.