Binding agent for ice cream and sorbet, 500 g

Binding agent for ice cream and sorbet, 500 g

Binding agent ensures a fine, creamy, stable texture in ice cream, sorbet, sauces and baked goods - even when processed cold. What is it suitable for? For creamy ice cream with small ice crystals, clear jellies, thickened sauces and fluffy, gluten-free breads. The binding agent for ice cream & sorbet consists mainly of locust bean gum; the addition of carboxymethyl cellulose increases the binding power. It is vegan and gluten-free, does not change the taste of your creations and also binds oil-water mixtures. How is it used? You can stir in 4 g for 1 liter of liquid. For cold sauces, stir 2 g into approx. 3 tablespoons of liquid until smooth, leave to swell briefly and mix into 250 g of the remaining liquid. For hot sauces, mix 1 g with a little water and add to 250 g of boiling liquid. For a thicker jelly coating, mix 1 tablespoon of potato or baker's starch with 1 g and 125 g of fruit juice, bring to the boil and pour directly over the fruit. For gluten-free baking, add 1 g per 100 g of flour so that the dough gelatinizes and rises better. Please use sparingly - the powder binds very strongly; excessive quantities can have a laxative effect. With the binding agent for ice cream & sorbet, 500 g, you can achieve a pleasantly creamy consistency and uniformly small ice crystals.