Louis Francois Stab 2000 Stabiliser For Ice Cream 1kg

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This sorbet stabiliser is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets.

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Stab 2000, Louis Francois

Stab 2000 (stabilizer for ice cream and whipped cream) Louis Francois, 1 kg, PE can