Neutro for ice-cream - cold process
Stabilizing emulsifying base
Cold process
Ingredients
stabilizers carob bean gum and guar gum, emulsifiers mono and diglycerides of fatty acids, milk proteins.
Use mode
4/6 g Neutro for 1 litre of milk or water.
Available in
Cod. 40373 - Small bags Kg. 1, in boxes 6 small bags
Cod. 40072 - Small bags Kg. 3, in boxes 6 small bags
