preparation in powder for improving the ice-cream structure. It keeps the ice-cream softer and spreadable in all blends, especially suitable for cream tastes and which tend to harden in the showcase,6 kg (1 kg x 6) 20-50 g/1 lt of milk or water. Used as replacement of the same quantity of sugar in the recipe.

JOYPLUS PROSOFT

﷼34.00Price

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