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The proteins this improver contains help to increase the incorporation of airinto the ice cream (known as overrun), giving the structure volume, making theice cream warmer to the palate and improving preservation.
This is a monoglyceride-based emulsifier used to give volume, especially tofruit ice creams, but it can also be used in milk-based ice cream.
A mixture of non-freezing sugars designed to improve the creaminess of all types of ice cream, preventing hardening.
A dehydrated glucose syrup and fibre-based improver that ensures ice creamis easy to scoop, increasing body, but not sweetness.
Used in both fruit and cream-based ice creams to improve the structure of theproduct. Using Fibramix makes the ice cream more compact and pleasant onthe palate, preventing the “drip” effect.