Silk Gel Texture Improver: Silk Gel is specifically designed for the production of ice creams and sorbets. By adding a small amount of Silk Gel to a traditional base, it will allow the production of silky, soft ice cream or sorbet that is smooth to the palate. It will also improve texture and consistency, making the finished product easier to serve and store. Silk gel is very easy to use and easily dispersed in a warm liquid base. If using a cold base, the gel should first be mixed with a drop of hot water. It can also be used as an emulsifier and texture improver in many products, such as baked goods, whipped cream and ice cream. Suitable for Vegans, Vegetarians, Ovo-Lacto Vegetarians, Non-GMO, Gluten Free. Add to ice creams and sorbets to improve mouth-feel, texture and consistency A small amount can be added to stabilise whipped creams and sauces Improve the texture of doughs, breads and sponge Create silky, soft ice cream or sorbet that is smooth to the palate Suitable for Vegans, Non-GMO, Gluten Free How to Use: 3-5g per litre of base mix. Silk Gel is very easy to use and easily dispersed into a warm liquid base. If using a cold base, the gel should first be mixed with a small amount of hot water then added. Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Ingredients: Mono and Diglycerides of fatty acids (E471), Sorbitol, Flavouring Dietary Information: Suitable for Vegans, Vegetarians, Ovo-Lacto Vegetarians, Non-GMO, Gluten Free. Nutritional Information: Based on typical content/100g: Energy: 601kj/144kCal, Fat: 0g, Carbohydrates: 36g, Of which sugars: 0g, Protein: 0g, Salt: 0g. Labelling according to EU & UK Regulations. Current Batch Best Before Date: 30-Dec-2028Please note, best before dates frequently change, although we list the current batch best before date it is always important to refer to the product label applied to the container as the primary source of information for the Best Before Date.
