Achieve perfectly smooth and stable frozen desserts with Louis François Super Neutrose, a premium stabilizer designed for ice cream, sorbets, and gelato. Packaged in a 1kg bag, this high-performance stabilizer improves texture, creaminess, and shelf-life, ensuring consistent and superior-quality frozen desserts.

Detailed Information
Crafted by Louis François, a leader in professional culinary ingredients, Super Neutrose is a specialized blend of natural stabilizers that enhances the structure, texture, and smoothness of ice cream and sorbets. It works by preventing the formation of large ice crystals, ensuring a velvety texture while improving the stability and resistance to melting. This versatile stabilizer also helps retain the natural aroma and flavor of ingredients while prolonging freshness, making it an essential component for professional pastry chefs and gourmet kitchens.

Key Features & Benefits
✔️ Function: Stabilizer for ice cream, gelato, sorbets, and frozen desserts
✔️ Texture: Improves creaminess and smoothness while preventing ice crystals
✔️ Flavor Retention: Helps preserve and enhance natural flavors
✔️ Melting Resistance: Extends melting time for better presentation and service
✔️ Shelf Life: Enhances the stability and freshness of frozen desserts

Usage Suggestions

• Ice Cream & Gelato: Add to base mixture to ensure smooth texture, rich mouthfeel, and slow melting.
• Sorbets: Prevents ice crystallization, maintaining a smooth, refined texture.
• Frozen Mousses & Parfaits: Stabilizes and ensures consistent texture.
• Fruit Ice Pops: Ensures a consistent freeze without graininess.

How to Use

• Dosage: Typically 3-5g per liter of ice cream or sorbet base, depending on the desired texture.
• Application: 1. Mix the Super Neutrose with sugar to avoid clumping. 2. Gradually incorporate into the liquid base while stirring. 3. Pasteurize the mixture if required and allow it to mature for optimal results.

Why Choose Louis François Super Neutrose?
✔️ Professional-Grade Stabilizer – Trusted by gourmet chefs and premium culinary professionals.
✔️ Enhanced Texture & Stability – Ensures velvety, smooth results with superior structure.
✔️ Prevents Ice Crystals – Essential for creating creamy, luxurious frozen desserts.
✔️ Versatile Use – Suitable for gelato, sorbets, ice creams, mousses, and parfaits.
✔️ Convenient 1kg Pack – Ideal for gourmet kitchens, restaurants, and large-scale production.

Storage & Usage Instructions

• Storage: Store in a cool, dry place, well-sealed to protect from humidity.
• Shelf Life: Refer to the packaging for the best-before date.
• Preparation Tip: For optimal results, allow the dessert mixture to mature overnight after incorporating the stabilizer.

Louis François Super Neutrose is the essential ingredient for perfect frozen desserts, ensuring flawless texture, superior mouthfeel, and long-lasting stability, making it the ideal choice for gourmet kitchens and high-end pastry production.