Binding agent for ice cream and sorbet, 500 g

Binding agent for ice cream and sorbet 500 g

The binder consists mainly of locust bean gum. This is mixed with some carboxymethyl cellulose, which enhances the effect of the flour. The carob bean gum offers many positive properties and is thus suitable for a wide variety of creations. The binder is vegan and can thus also be used as a substitute for animal products. Since it is gluten-free, it helps in the production of gluten-free breads, in ice cream and sorbet smaller ice crystals are formed, the ice cream becomes creamy and soft.

Binding agent for ice cream and sorbet - Application

We prefer to use this binder for our ice cream and sorbet. Even small amounts of the powder ensure a wonderfully creamy consistency. During freezing, no large ice crystals are formed. Instead, many smaller crystals are distributed throughout the ice cream, so it tastes especially good. The taste of your creation is not changed by the binder.

You can also use the binder to make a delicious sauce or jelly for a fruit tart. A big advantage here is that even cold liquids can be bound without any problems. To do this, stir 2 g of binder with about 3 tablespoons of the liquid until smooth, let it swell briefly, and then mix the paste into the remaining 250 g of liquid. This creates a slightly thickened sauce. For example, if you want to make a warm sauce, stir 1 g of binder with a little water and add the mixture to 250 g of already boiling liquid. For a somewhat thicker jelly, which can be used as a coating for a fruit tart, for example, mix one tablespoon of potato or baker's starch, 1 g of binder and 125 g of fruit juice. Bring the mixture to a boil and pour it directly over the fruit. To make one liter of ice cream or sorbet, we recommend adding 4 g of binder.

Since the binder can also bind dough, gluten-free bread can be baked this way. Gluten-free flour does not contain protein gluten, so such breads become very heavy and dense. If you add 1 g of binder per 100 g of flour, the dough can still stick together and rise nicely.

This binder is a real all-rounder. It is vegan, gluten-free, it also binds oil-water mixtures and ensures small and well-distributed ice crystals when freezing. It thus helps in making ice cream, jelly, gluten-free bread and sauces. Since it binds very strongly, it is not necessary to use large quantities, otherwise it could also have a slight laxative effect. So you create treats of all kinds with only a little binder.

Glacé courses at miniSchoggi

At the hot summer times we need a delicious alternative to chocolate. But we want to stay true to ourselves and create among other things in our Glacé course a chocolate ice cream. To be more precise, a miniSchoggi ice cream. You want to learn how to make a delicious ice cream or sorbet? Then you are very welcome in our ice cream course!