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Worldwide delivery - Secure payment
Ice cream products
Top sellers of the category
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Stab 2000 100 g
14,85 €
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Super Neutrose 100 g
16,70 €
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Stab 2000 1 kg
55,80 €
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Super Neutrose 1 kg
51,85 €
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Prosorbet 5 neutro hot sorbet stabilizer Sosa 500 g
34,10 €
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Procrema 5 bio ice cream stabilizer Sosa 700 g
93,30 €
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Stabglaces ice creams stabilizer 1 kg
66,95 €
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Prosorbet 100 cold sorbet stabilizer Sosa 3 kg
97,70 €
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Dehydrated glucose syrup 1 kg
16 avis
Dehydrated glucose is a slightly hygroscopic fine white powder resulting from the drying by atomization of a nutritive monosaccharides aqueous solution. Dehydrated glucose syrup can be added tp your ice creams mixes, partly replacing the sugar. It increases the firmness and extrusion, and extents the products freshness . It gives also finest ice...
Available17,00 € -
Dextrose 1 kg
5 avis
Obtained by the enzymatic hydrolysis of purified and crystallised corn starch, dextrose (glucose powder) is a fine powder 30% less sweet than white sugar. In pastries, it improves the products coloration and conservation, it also contributes to the fermentation of viennoiseries. Added to ice creams and sorbets, it improves the texture by avoiding the...
Pre-order product (+/- 15 days + delivery)17,00 € -
Invert sugar Gallia 1 kg
15 avis
Invert sugar, also called Trimoline, is a white paste used in pastry and confectionery to slow down the crystallisation process of sugars. It has several advantages : - it improves the doughs shelf life and texture - it balances the humidity rate - it allows a crispy and golden crust - it maintains the products softness and freshness - it enhances...
Available13,20 € -
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Prosorbet 5 neutro hot sorbet stabilizer Sosa 500 g
Pre-order product (+/- 5 days + delivery)34,10 € -
Stab 2000 1 kg
2 avis
Stab 2000 is a stabilizing agent for ice cream. It stabilizes the aqueous structure of the mix avoiding the formation of ice crystals. It also increases viscosity, air incorporation, texture and smoothness. It improves the fat integration and emulsifies the different mix components.
In Stock55,80 € -
Stab 2000 100 g
14 avis
Stab 2000. Stab 2000 is a stabilizing agent for ice cream. It stabilizes the aqueous structure of the mix avoiding the formation of ice crystals. It also increases viscosity, air incorporation, texture and smoothness. It improves the fat integration and emulsifies the different mix components. Repackaging by Labo&Gato.
Pre-order product (+/- 2 days + delivery)14,85 € -
Stabglaces ice creams stabilizer 1 kg
Staglaces is an emulsifying agent used to make ice creams and whipped creams.
Pre-order product (+/- 15 days + delivery)66,95 € -
Super Neutrose 1 kg
1 avis
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting.
Available51,85 € -
Super Neutrose 100 g
7 avis
Super Neutrose. Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting. Repackaging by...
Available16,70 €
