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Pacofix Sorbets ® is the first pacojet sorbet stabilizer. It makes swollen and stable sorbets at low temperatures, favoring the formation of small crystals. The indicative dosage is 10 g per pacojet glass. Gelato is a line of stabilizers that allow you to incorporate air in ice cream, keeping the seal and slowing the melting.
Stabilizer for Pacojet sorbets ®.
Volume and stability
None
None
Mono-diglycerides of fatty acids (E471), carob seed flour (E410), methylcellulose (E461), carrageenan (E407), pectin (E440), sugars.
Mix cold and heat over 85 ° C.
10 g for pacojet sorbet’s ® glass.
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