Stab 2000 150gr (Ice cream stabilizer)

Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.

Dosage instructions

• For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
• For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre

 To use

• Without changing the recipe, blend the stabilizer with all or part of the sugar.
• Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
• Increase temperature and proceed as usual.

 Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat

example ice cream recipe ratio with using stab 2000:

• 130g 70% dark chocolate couverture
• 639g whole milk
• 17g unsalted butter
• 30g milk powder (0% fat)
• 110g castor sugar (70 + 40)
• 30g egg yolks
• 40g invert sugar
• 4g Stab 2000 ice cream stabilizer

Larger size commercial use >>