PROSORBET 5 HOT NATUR LACTO

Format: 500g
Code 41458
Standard code 38982
Packaging 6u
Blend of stabilizers, emulsifiers and aerators for low dosage sorbets.
Mode of use
Mix warm (Max. 80 °C) in the liquid with strong stirring. Once mixed with the liquid it is advisable to mature the mixture for 8 hours in cold (+/-4°C) so that the components of the product are perfectly hydrated before freezing.
Dosage
5g/kg
thickener: locust bean gum (e410), dextrose, milk proteins; bovine gelatin, thickener: pectin (e440), thickening agent: carrageenan (e407)
To obtain a balanced sorbet it is necessary to add approximately 30% of soluble solids such as sucrose to the recipe.
Features
Irresistible sorbets
Prosorbet 5 hot Natur Lacto is an innovative blend of stabilizers, emulsifiers and aerators specifically designed for the production of sorbets. With a PAC of 41% and a POD of 18%, this formulation allows easy integration into any liquid or semi-liquid preparation, ensuring a smooth and creamy texture. To achieve a balanced sorbet, it is essential to add approximately 30% of soluble solids such as sucrose, which contributes to the stability and flavor of the final product.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Elaborations
Possible
Elaborations
Prosorbet 5 hot Natur Lacto is ideal for creating a wide variety of sorbets, from classic fruit flavors to more sophisticated combinations. Its versatility allows you to experiment with different ingredients, always ensuring a perfect texture and intense flavor.

Frequently Asked Questions

Can I use Prosorbet 5 in cold preparations?
No, this product must be hot mixed to ensure proper hydration and performance.
Why do I have to mature the mixture for 8 hours?
Ripening allows the product's components to fully hydrate, which improves the texture and stability of the sorbet.
What types of liquids can be used with Prosorbet 5?
It is suitable for any liquid or semi-liquid preparation, including fruit juices, purees and dairy mixtures.