Natural Prosorbet 100 Cold

A mix of stabilizers, thickening agents, fibers and sugars that naturally stabilize cold sorbets. For optimal use, stir vigorously with any cold liquid (purées, stocks, creams or flavored water). Once it has been mixed into liquid, it is advisable to cool for 8 hours so it can mature (40°F or 4°C) and components are perfectly hydrated before being frozen.
To make a well-balanced sorbet, you need to add around 20% extra solids such as sucrose or dextrose. The recommended dose is 10%.