2945
$5,475.00 TWD
| /
這種雪芭穩定劑是葡萄糖漿、刺槐豆膠和卡拉膠的組合,旨在防止晶體形成液體凝固。這確保了光滑的質地和更柔軟的勺子。它還會增加體積,並有助於減緩冰塊帶到餐桌時的融化速度。
建議劑量
Directions for use
Ingredients: Glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)
雪穩定劑與脂肪接觸時會結塊,因此不適合高脂忌廉奶油使用。請改用冰淇淋(雪糕)穩定劑(stab2000)
Sorbet stabiliser can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the ice-cream stabiliser.