Q: Does this product have gelatin in it
Looking for product without it.
A: Ingredients: Pre-gelatinized wheat flour, potato starch, stabilizer phosphate E450, lactose.
Q: Can this product be used in an isi siphon
A: Yes, the Whipped Cream Stabilizer can be used in a siphon, depending on the application.
Q: Is the product kosher certified? I work in kosher food service establishments.
A: The Whipped Cream Stabilizer from Pastry 1 is not Kosher certified.
Q: How do you use it? Do you have to dilute it before adding to cream? Does it clump up and get rubberyin the cream?
A:
These are the directions provided by the producer:
Dosage: 10 g. Whipped Cream Stabilizer per liter of heavy cream Sweetened Whipped Cream: Combine Whipped Cream Stabilizer with sugar and add to heavy cream prior to whipping. Unsweetened Whipped Cream: Sprinkle over whipped cream after whipping is 90% complete.
The Whipped Cream Stabilizer should not be diluted.
Q: How much is used for 1 cup of heavy Cream?
A: The directions indicate that 10 g. Whipped Cream Stabilizer should be used per 1 liter of heavy cream.
Q: Will this work on stablizing frostings and
Icings.
A: Yes, if the frosting and/or icing are heavy cream based the Whipped Cream stabilizer will work with them.
Q: Does this have sugar in it ?
A: The Whipped Cream Stabilizer does not contain sugar.
Q: What is the shelf life of this product?
2. How long will the end product stay from separating and watery.
I have been using King Arthur Flour stabilizer, but very expensive. The results are great the cream stays for a few days.
A:
The shelf life of this product is 12 months.
The resulting cream will last for more than 1 week in the refrigerator and around 1-2 days at room temperature with the product still holding.
Q: Will this product work for cream, or products such as half and half?
A: Yes, the product will work for cream and half and half.