Question 1

How and do I have to heat base and/or make a slurry with this? In order to activate ingredients?

Accepted Answer

You do not need to make a slurry, although it helps with dispersion to fold it in with the sugar before adding. You will need to bring the base to around 85C in order to fully hydrate. Usage is typically around 0.2% - 1.0%, I prefer .5%

Question 2

When do I add this if I make a yogurt base? How much of it to let's say 32 ounces or 1 liter? Can I add it to straight cold mixture?

Accepted Answer

Johhny...i use both the sorbet and ice cream versions of cremodan.  I have not made a yogurt base using either.  I would think that you would use the ice cream version.  but you have the sorbet version so maybe try this:  you will need scales.  In the professional world we use scales vs volume. More accurate.   If your one liter of base weighs 1000 grams you will need 3 grams of sorbet stabilizer.  If your base weighs more or less: multiply that weight times .3% ( or .003).  That gives you the weight of stablizer.  Although I am new to this brand, i am certain you have to add it to hot.  The easy way is to take a portion of your base...without egg...and bring to simmer for a couple of minutes.  Add stabilizer to that and stir a bunch for a min or so.  Will be a slurry.  Then add that back into your base and blend like crazy in a good blender.   Then strain through a fine mesh strainer or chinois.   I have found a lot of what i believe to be stabilizer left in the strainer but it seems to still work for me.   Chill base in fridge for about 8 hours.  You can speed this up by chilling in an ice bath before putting in fridge.  Then follow your ice cream maker instructions.  I know this seems like a lot of extra work but it only is an extra minute or so.   There is not a lot of instuctions on line that are helpful.  I do know that the stabilzer has activates at 180 deg so that is why you have to heat.   Hope this helps. M

Question 3

Does mix/base have to be hot to add this? What if I'm using yogurt base? What about the cremodan ice cream?is that any different than this?

Accepted Answer

I ended up using 3 tablespoons of Vodka for 1 quart of Sorbet mix in my Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker, the sorbet turned out fantastic. I did purchase both stabilizers (sorbet & ice cream). When I made ice cream it was with a custard base not philly style; I did use the stabilizer but I'm not sure if it made a difference in the final product. The ice cream turned out great.

Question 4

How many calories are in this product?

Accepted Answer

There are 355 calories per serving (100 gram size).

Cuisine Tech Cremodan Sorbet Stabilizer, 1 Pound

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