Q: can you use this for sorbet?
A: The Ice Cream Stabilizer - Cremodan 30 should not be used for sorbet. We would recommend instead the Sorbet Stabilizer - Cremodan 64:
https://www.gourmetfoodworld.com/cuisine-tech-sorbet-stabilizer-cremodan-64-11117Q: My home-made icecream freezes like a block of ice, after its made and put in the freezer over night. Will the stablizer prevent this ‘Hard Freeze’ ? Does the icecream have to be cooked, or not ?
A: Yes, the Ice Cream Stabilizer - Cremodan 30 will help with the texture of the ice cream and it will prevent the formation of large ice crystals and large fat globules, thus it will keep the ice cream from freezing like a block of ice. The ice cream has to be cooked according to the directions.
Q: How many calories is in this?
A: There are 612 calories per 100 grams.
Q: is your product kosher?
A: The Ice Cream Stabilizer - Cremodan 30 is not Kosher.
Q: (1) Can homemade icecream be melted down, and the stabilizer be added before re-freezing? OR. Does it have to be added during the production process? (2) What are guidelines for usage, as in tsp of stabilizer for quart of icecream?
A: The Ice Cream Stabilizer - Cremodan 30 needs to be used during the production process. It is a product that is used as a hot process stabilizer and emulsifier for ice creams. It needs to be added to the mixture as a last step, before bringing it to full boil. The instructions call for a dosage of 0.5% of total mass of all other ingredients (for example 5g per 1kg). The dose can range from 0.25-0.60%.
Q: What Is the expiry date of this product?
A: Cremodan 30 has a shelf life of 12 months.
Q: can i use cremodan 30 with ice cream with egg yolks?
A: Yes, it can be used with ice cream with egg yolks.