SALE!!! Binding agent for ice cream and sorbet, 500 g

Binding agent for ice cream and sorbet 500 g

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

Binding agents for ice cream and sorbet - Application

We prefer to use this binding agent for our ice cream and sorbet. Even small amounts of the powder ensure a wonderfully creamy consistency. No large ice crystals form during freezing. Instead, many smaller crystals are distributed throughout the ice cream, making it taste particularly good. The taste of your creation is not altered by the binding agent.

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

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

This binding agent 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 therefore helps when making ice cream, jelly, gluten-free bread and sauces. As it binds very strongly, it is not necessary to use large quantities, otherwise it could have a slightly laxative effect. So you can create all kinds of treats with just a little binding agent.

Glacé courses at miniSchoggi

In the hot summer months, we need a tasty alternative to chocolate. However, we want to remain true to ourselves and create, among other things, in our Ice cream course a chocolate ice cream. To be more precise, a mini chocolate ice cream. Would you like to learn how to make a delicious ice cream or sorbet? Then you are very welcome to join our ice cream course!