farina di semi di guar m.v. e412
Promotes a softer and more uniform consistency, providing elasticity to the structure and supporting the creaminess of the mix. It helps maintain balance and regularity, ensuring a pleasant, well-bound gelato. Excessive dosage may result in an overly sticky texture.
- Blend -- g/kg
- Water/Milk
- Processing caldo/freddo
- Processing 750 g
- Packaging 5x750 g
