This binding agent makes ice cream smooth and creamy, just as it should be. Egg yolk would normally have to be added to achieve this effect, but the mixture would then need to be pasteurised because of the risk of salmonella. Save yourself that work by using our fruit ice cream base instead. Dosage: 35 g per 1 litre of fruit juice/fruit.
Tip:
Our suggested ice cream recipes work very well with Tchibo and Unold ice cream makers. Give them a try.
Pack size:
100g
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1547 kJ / 364 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
1.4g
0.9g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
92g
43g
|
| Protein / Eiweiß | 0.41g |
| Salt / Salz | 0.26g |
Cutsomers also bought
Content: 0.5 kg €27.90 pro 1kg
Content: 0.05 kg €59.00 pro 1kg
