098782 Natur Stab - Mix of fibers for stab. Ice creams sorbets - 500 g
1 Natur stab, 500 g pack. This stabiliser for ice cream and sorbets is made...
Natur Stab - Mix of fibers for stab. Ice creams sorbets - 7,5 kg
Ref. 098783
Natur Stab - Mix of fibers for stab. Ice creams sorbets - 7,5 kg
Ref. 098783
1 Natur Stab 7,5 kg. This stabiliser for ice cream and sorbets is made from citrus fibre and flax fibre. Free from additives, it is designed to improve the texture and stability of artisanal ice creams and sorbets without altering their flavour. It slows down melting and recrystallisation, ensuring a smooth, creamy and stable texture throughout the shelf life, regardless of the production methods or pH. It can be used in artisanal ice creams, sorbets, granitas, soft-serve ice cream, frozen desserts and parfaits. More info
1 Natur Stab 7,5 kg. This stabiliser for ice cream and sorbets is made from citrus fibre and flax fibre. Free from additives, it is designed to improve the texture and stability of artisanal ice creams and sorbets without altering their flavour. It slows
- Politique de livraison
Compositions et allergènes
- Azo dye : non
- Natural dyeing : colorant_origine_naturelle_non
- Kasher : Parve
- Composition : Ingredients : citrus fiber in powder,vegetable linseed fiber in powder
Exportabilité
- Exportability USA : Yes
- Exportability Japan : Yes
- Exportability China : Yes
- Exportability Canada : Yes
- Exportability Singapour : Yes
- Exportability Hong Kong : Yes
- Exportability UAE : Yes
- Exportability Saoudi Arabia : Yes
- Exportability Bahrein : Yes
- Exportability Kuweit : Yes
- Exportability Oman : Yes
- Exportability Qatar : Yes
- Exportability Taiwan : Yes
Préconisation d'emploi
Some additional guidance on its use:
• Can be incorporated into hot or cold mixtures
• Stable during freezing/deep-freezing
• Non-thermoreversible
• Stable when heated
Recommended dosage: 0.3–0.8%
Recommended use:
• Incorporate into the ice cream/sorbet base, either hot or cold, with the dry ingredients or directly into the mixture.
• Blend with the rest of the mixture to activate the fibres’ properties
To complete the Product
098782 
Recipes to Inspire yourself
L'Express enneigé
Samuel et Mathis Anstett
Champions du Monde Juniors de Pâtisserie 2026
P'tit Biscuit
Jérémy Massing
Vice Champion du Monde de Pâtisserie 2025
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