Sorbet stabilizer (S64) 70 g
Usage is 0.3%. 3 g per 1 kg
Blend together with dry ingredients or create a slurry using some of the base syrup.
Once dissolved, blend into the remaining base syrup and thoroughly agitate.
Sorbet base should be heated to 82 degrees C.(180 degrees F) to pasteurize.
Refrigerate for 4 -12 hours for best results.
Add fruit or puree and freeze.