• White container with a red lid on a black background, featuring text "Louis Francois STAB 2000." It specifies usage as an ice cream stabilizer and weighs 1 kg.
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Louis Francois STAB 2000 1KG

280.00 (VAT - Inclusive)
280.00 (VAT - Inclusive)
Tax included.
Shipping Information

Shipping: Above AED 300/- Free delivery

Shipped Within 1-2 Business Days.
Product Features
  • Professional stabilizer designed for ice creams and sorbets
  • Improves texture, creaminess, and overall product consistency
  • Helps reduce ice crystal formation for smoother frozen desserts
  • Enhances overrun, stability, and shelf life in ice cream production
  • Provides a smooth and creamy mouthfeel in frozen dessert applications
White container with a red lid on a black background, featuring text "Louis Francois STAB 2000." It specifies usage as an ice cream stabilizer and weighs 1 kg.
Additional Details

How to use Louis Francois STAB 2000

  • Use between 2 and 5g per litre of mix (0.2% to 0.5%).
  • For low-fat ice cream (under 7.5% fat), use 4 to 5g/L.
  • For high-fat ice cream (10% to 12% fat), use 2 to 3g/L.
  • Dry mix the required quantity of STAB 2000 with all or part of the sugar.
  • Add this premix to the milk while stirring continuously.
  • Let the mix stand for 15 minutes to hydrate and mature, then heat and process as usual.