Ice creams and sorbets

Carob is a useful cooking aid that has good thickening and stabilizing properties. Carob helps reduce ice crystallization in frozen desserts whether you are using an ice cream cooler or not and obtain a less grainy crunchy texture. Ex : "ice cream, sorbets"

Glucose syrup is a handy cooking aid for confectioners that are looking at turning hard chocolate into a melting soft material (without using more fat or butter) and ice cream manufacturers that require a soft ice cream (works like anti-freeze) instead of hard ice. Ex : home made chocolate spread; chocolate truffles, home made ice cream and sorbets…

This product comes with a 3 weeks lead time. Please call if you require any further information +33 (0)4 76 52 95 00

The PolyScience Anti-Griddle is a -30°F (-°34.4°C) cold plate that flash freezes creams, sauces, purees, yogurt, and other liquids and semi-solids. It’s an easy-to-use tool for adding further imagination to your menu or presentations. Watch your guests get a kick out of seeing a liquid transform into a (crunchy) solid right before their eyes.

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