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A thick sorbitol paste used as an emulsifier which helps depress freezing point, emulsify fats, and overall create a smooth and palatable gelato or sorbetto. Can be used in pastry applications to retain moisture and softness. -
A rich and creamy 100g base combining 3 different stabilizers and 3 different emulsifiers. This base is designed to be used in either hot or cold process. - New
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This 50g base with a neutral taste contains a mixture of 2 different emulsifiers and 4 different stabilizers. It can be used in both hot and cold process. -
This 50g base used for water based, fruit sorbetti contains a mixture of Locust Bean Gum, CMC, and Guar Gum. It has a very neutral flavour which allows the flavour of the fruit to shine through and provides a great smooth texture to the sorbetti.
