Home  -  Products  -  Specials  -  Contact  -  About

Pastry Chef Resource Inc.

Cremodan 64

SKU: CT1004

cuisine-tech

Cremodan 64

Sorbet Stabilizer

1lb

  • Comments:

    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.