Mango and Coconut Sorbet
With the arrival of summer, frozen desserts become undisputed stars of the menu. This time, we’ve once again relied on our collaborator Iván Vázquez,…
Formato
500g
Formato
12,5kg
Corn maltodextrin is a versatile bulking agent that increases or replaces the volume of solids in preparations without notably changing their flavor, texture or color. With 95% solids and low texturizing capacities, its excellent cold solubility allows easy integration. In addition, it can partially or totally replace sucrose in recipes, adjusting its solids content with precision.
Integrate Maltodextrin in hot or cold preparations without prior hydration.In frozen textures, combine all ingredients containing water and sugar, and freeze. Each type of sugar crystallizes in a unique way: sucrose forms large, braided crystals, while glucose generates small dextrose crystals.Thanks to their antifreeze potential, sugars limit water crystallization, helping to soften ice creams, mousses and truffles for creamier, easier-to-serve textures at negative temperatures.
Maltodextrin is ideal for recipes that require adjustments in solids content, such as creams, mousses, ice cream and confectionery. It is also used to reduce sucrose in recipes without compromising the organoleptic quality of the final product.
938 666 094
sosa@sosa.cat