Barcode:
3700434800272
Unit Name:
Pc
Louis Francois Super Neutrose is a professional stabiliser for ice cream and sorbet, used to bind water, prevent ice crystals and give a smooth, creamy texture. A small, precise dose improves body, melt resistance and shelf life in frozen desserts. It is a patisserie and gelateria staple for consistent, scoopable results. A specialist ingredient that lifts homemade frozen desserts to a professional standard.
Key Features
- Quick to make: Just add water or milk
- Consistent: The same drink every time
- High-yield: Economical for volume service
- Versatile: Hot or cold preparations
Applications
- Beverages: Hot and iced drinks
- Events: Buffets, parties and catering
- Desserts: Flavoured creams and toppings
- Self-serve: Beverage stations and offices
Storage
- Keep tightly sealed in a cool, dry place
- Away from moisture
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