EMULWHIP
Emulsifier for stable creams and desserts
DESCRIPTION
Technical additive to improve whipping and stability of vegetable creams. Optimizes performance and stability of mousses and semifreddos.
CHARACTERISTICS
Improves the emulsion of ingredients by enabling the development and leavening of the dough structure.
bucket 1 x 5 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
PASTRY: 1-3% of the total weight. fit together with the other ingredients (whipped doughs). ICE-CREAM: 0,1-0,3% of the total weight. add to the other ingredients before pasteurization. |
0,1-0,3% Gelato | 365 Days |
STORE IN A COLD AND DRY PLACE
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