Louis Francois Stab 2000 in a 1 kg tub, labelled as a special stabilising agent for ice cream, with a recommended dose of 3 to 4 g per litre.
Stab 2000 sits in the same white Louis Francois tub with a red lid as the rest of the range, but the label is aimed at dairy ice cream rather than sorbet. It reads special stabilising agent for ice cream, gives a recommended dosage of 3 to 4 g per litre, and lists a net weight of 1 kg, with a lot number and best-before box below. The maker's address in Croissy-Beaubourg, France is printed at the foot of the label with a barcode and QR code. As general background, an ice cream mix is cooled below freezing and stirred to incorporate air and prevent detectable ice crystals from forming. A stabiliser is typically added to help a scoop hold that smooth texture in a display freezer. Commonly, gelato shops weigh the dose for each batch, blend it with the sugar, and add it to the warm milk base before ageing and churning. Hotel pastry teams use it for vanilla, pistachio and date ice creams. Because the dose is so small, the tub typically lasts a gelato shop through many weeks of service. The tub asks to be kept away from humidity and heat, below 20 C.