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Hellooooooo from northwest Seattle!

post #1 of 3
Thread Starter 

I have a small ice cream and sorbet company that I started in 2014. My most-recent task involves locating vegetarian sorbet stabilizers. Some of my sorbets are cold-process, meaning I don't start with a hot simple syrup. Since I have no formal pastry background, I am searching for guidance re: locating stabilizers, and proportions they should be added to my bases. I appreciate any input you lovely people can provide.

post #2 of 3

Hi @icecreamgal. Welcome to the forums. Ice cream is one of my vices without a doubt! What are some of your favorite flavors of ice cream and sorbet? Any thing off the wall, flavor wise?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 3

Welcome to ChefTalk we are glad to have you please let us know if you have any questions about the forums.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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