Our managing team will accept a new round of offers for the acquisition of L'Epicerie (www.lepicerie.com) until April 15 2026.
Please send offers to: bids@lepicerie.com.
Since 2004, L’Epicerie has been delivering quality and excellence to customers. Here is your chance to acquire a successful, one-of-a-kind, and fully functional e-commerce that is ready to keep growing for the next 20 years.
The Team @ L'Epicerie
Stabi 3000 - Stabilizer and anti-crystallization agent for use in ice cream, and gelato. Used as an emulsifier to allow a proper dispersion of fat elements. Stabilizer and anti-crystallizer for the aqueous part of your preparations. Delay thawing in ice cream bars and cones.
Dosage recommendations:
- For ice cream with a low fat content (less than 7.5%), use 4-5 grams per liter
- For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per liter
Instructions:
- Without changing your recipe, blend the stabilizer with all or part of the sugar.
- Pour into cold milk or cream, while stirring. Let it rest for 15 minutes to allow the stabilizer to hydrate.
- Increase temperature and proceed as usual.
Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat