Icremium is a stabilizing system dedicated to the optimization of ice-creams quality all along their shelf-life.
Its composition is based on a combination of selected emulsifying and texturizing ingredients enabling the stabilization of the water by limiting the formation of big crystals, improving the overrun, modulating the melting point, improving the distribution of fat, and optimizing the texture.
Properties: stabilizer, emulsifier, and thickener.
Recommended dosage: 0,4-0,7%.
Recommendations for use: blend ICREMIUM with the other powdered ingredients or incorporate it directly in the liquid phase around 30-40°C. Then, blend it with the remaining ingredients of the recipe and pasteurize to ensure complete dissolution of the stabilizer. Allow to cool down and process in the ice cream maker.
Typical applications: ice cream, Chantilly.
Comment/Limitations: the dosage should be adjusted to the fat content of the recipe. For example, it is recommended to use 0,4% of the stabilizing system if the fat content is above 10% and to increase the dosage if the fat content is lower.
- Quantity: 800 g
- UOM: TUB
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
You may also like
Snow-white fine icing sugar powder. Resistant to humidity and moisture, this decorating sugar won't melt or disappear. This product is less sweet than classic icing sugar. It is mainly used to add a perfect finish to your baked goods (cakes, pastries...), or enrobing marshmallows.
1 kg / 5g sheets - Bloom 105. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
1 kg / 2g sheets - Bloom 205. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
Also known as nib sugar and hail sugar, pearl sugar is coarse, white, and used extensively in baking. The grains do not melt in oven and stay white throughout baking process. They provide a beautiful crunch when incorporated in waffles or used on profiteroles. Calibre: 6 Grain size: 3-4 mm.
Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose. Properties: Anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point. Used by bakers and chocolate makers to help improve the moisture retention of baked goods and chocolates, as well as increase the shelf life of the finished products. Trimoline can also be used in sorbet recipes as it prevents the formation of crystals during churning and storage. It is bake stable and freeze stable.
Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup derived from starch. This gum has a very high thickening power at low doses, which gives it properties, making it possible to maintain particles in suspension in a liquid. Xanthan is a highly flexible thickener that allows you to work in low doses in sweet, salty, emulsified, acidic or alcoholic environments. Properties: thickener, stabilizer. Recommended dosage: 1 - 4%. Recommended use: dissolve Xanthan in cold water with a whisk or mixer. At medium to high dosages, the viscosity of the Xanthan preparation becomes so high that the air bubbles incorporated during application are trapped. It is then possible to use a cooker or vacuum sealer to make them escape. Typical applications include thickening a sauce/coulis/cream, thickening a dressing to keep herbs in suspension, reducing the fat content of semi-liquid preparations while maintaining a smooth and creamy texture. Other applications may consist of thickening a preparation to be spherified with alginate, thickening a baking dough preparation to facilitate plate or mould dressing and improving softness after baking. Comment/Limitations: this material is highly resistant to freezing/thawing. It also has optimal thermo-reversibility.