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Regency Mowbray Dessert Stabiliser S288 is prepared from the most acid resistant materials available, often succeeding where competitors' products fail. Dessert Stabiliser S288 is entirely vegetable in origin including Natural Stabilisers thus conferring a favourable ingredients declaration. This material can only be used when the mix is pasteurised, an advisable safety procedure, as sugars contain micro-organisms which will start deterioration almost immediately the mix is made.
Now you can make Sorbet without the use of Pasteurising vessels - Simply dissolve Craftsman's Choice No.3 in freshly-boiled water and mix well for 5 - 10 minutes using a standard electric mixer. With this new Craftsman's Choice Base Powder mix you can now achieve the ideal texture in a Sorbet - every time. Get consistent results. Easily!
A combination of Emulsifier of vegetable origin and permitted Stabilisers designed for use in all types of freezers including horizontal, being especially suitable for both vertically frozen and soft serve Ice Creams, having high drip resistance on the cone. This unique combination controls melt down, whilst conferring excellent overrun capability.
A modern combination of Emulsifier of vegetable origin together with natural Stabilisers designed for use in a very wide range of frozen confectionery, conferring excellent stability and controlled melt down. It is intended to satisfy today's requirements for more natural materials, to include in foods and their labelling. It is an extremely versatile material, which will give good results in any formulation and which freezes well on all types of equipment. It excels when used for horizontally frozen, high overrun, scoopable Ice Cream and long shelf life products; it also performs extremely well in formulations which are low in fat (for example Milk Ice) or which contain milk replacers.
© Regency Mowbray Company Limited 2004