Cremodan 64

Storage Conditions:  

Dry and cool (68- 72ºF, 20- 22ºC)

Ingredients:  

Gelatin, locust bean gum, cellulose gum, guar gum, milk whey protein concentrate, standardized with dextrose

Applications: 

To retard the formation of large ice crystals in sorbets. Improves emulsification and extends shelf life with proper texture.

Directions: 

Dosage: add 0.3% of total mass of all other ingredients (3g per 1kg).

 

Dosage range: 0.2-0.6%

 

Typical sorbet production:

Weigh all the ingredients.

1. Mix the stabilizer with 1/4 (by weight) of the sugar.
2. Mix remaining sugar with dextrose and glucose powder.
3.  Warm water to 25°C/ 77ºF
4.  At 30°C/ 86ºF, add the sugar/dextrose/glucose mix.
5.  At 45°C/ 113ºF, add the sugar/stabilizer mix.
6. Bring to a full boil. 5- Remove from heat.
7. Cover with plastic film. Cool as quickly as possible.
8.  Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours.
9. Immediately before processing, add the fruit puree. Mix.
10. Process.