Use as stabilizer for all prepared cream especially Chantilly and whipped creams. Allows for a longer conservation. Easing the emulsifying process it also adds lightness and smoothness to the batch. Does not contain any gel or pectin
Use: 20 gr per liter of cream (.75 oz per 32 fl. oz. of cream).
Use: 20 gr per liter of cream (.75 oz per 32 fl. oz. of cream).