Ice Cream Stabiliser MF4 40g
Rated 4/5 based on 4 reviews.Ice Cream Stabiliser System MF4
This special blend of food grade ingredients is a perfect emulsifier and stabiliser for use in ice cream. All plant based ingredients, suitable for vegans.
MF4 Benefits
- Imparts uniform texture with a creamy consistency and excellent mouth feel
- Excellent air distribution and stable overrun
- Retards shrinkage and ice crystal growth
MF4 Usage Levels
Ice cream with 10% fat - start with 0.5%
Ice cream with 12% fat - start with 0.48%
How To Use MF4
Add MF4 when your at the point of maximum agitation. It may also help to blend the MF4 with another powder, for example sugar, to allow a more even distribution
What's in MF4
Well that is the magic. We have blended various food grade gums and fatty acids to obtain a product that we are really happy with. On your label it can appear as Emulsifiers & Stabilisers. This product is gluten, soy and palm oil free. This product is suitable for use by Vegans
MF4 is an ingredient in the Masterchef recipe "cheese and crackers"
This Recipe by John Carasig will display in a new tab.
Cheese and Crackers
Masterchef season 11
MF4 was used in Darren Purchese Bombe Alaska
(A00098)
Product Certificates
To obtain a product certificate please select this option at time of purchase as discounts apply. The certificate will be posted in the file section of your account dashboard as a PDF file. You will require Adobe Acrobat to open and read this file, this can be downloaded from the Adobe website. Requests for certificates after delivery will attract an additional fee.
Why do we charge for this paperwork?
The majority of our customers do not require this paperwork so we are able to pass on the savings. The cost of supplying this paperwork for a $10 product outstrips the product price. Compliance is a major cost to our company and if you require this then its only fair you share the cost. These fees can get quite high for example with all the information required for Organic Certification. See below on how to avoid the fees.
Don't want to pay for a certificate?
Then please purchase a box quantity of the product. This varies depending on the product but is usually a 25Kg container.
| SKU | A00098 |
| Country of Origin | Australia |
| Shipping Weight (Cubic Weight) | 0.1250kg |
| Unit Of Measure | ea |
Makes a big difference
20 January 2023I regularly make ice creams using the Thermomix for the custard base and then chill and into the Cuisinart for churning. MF4 makes such a difference, creates more of a custard consistency at the heating stage and there are never any ice crystals in the mix. Also means you don't always have to use egg yolks. Highly recommend for homemade ice creams.
(5)
Got excited by MKR and had to give it ago
23 February 2018They made ice cream on the show and have always wanted to. Ordered online arrived really quick in time to try it on Saturday. Made a plain vanilla one that the family really liked. Then got really adventerous and went for a honey with nougat pieces. Maybe bit off more than I could chew, didn't look the best but everyone ate it. Put back in freezer 2 weeks later still tasted great and had no ice.
(4)
Used in my Cuisine art
6 January 2018Bought the small size to check it out. Made a trial batch using the suggested amount, which is not much at all. Worked a treat and everybody loved it will get the sorbet one next order.
(4)
Ice Cream Stabiliser MF4
17 September 2017I tried the base recipe from the Melbourne Food Ingredient Depot web site: Milk 650g, Thickened Cream 120g, Sugar 145g, Skin Milk Powder (SMP) 45g, Dextrose 35g, MF4 5g. I used full cream milk, pure cream and white sugar. I also used a double boiler and thermometer to ensure that I achieved the correct temperate and it also prevents the milk from scorching. When the mixture cools it thickens and looks like custard. The texture is different than other recipes which do not use "gums" so straight from the ice cream machine it tastes a little "sticky". After 24 hrs in the freezer the ice cream is firm but scoopable. Using MF4 gets around the issue of using many egg yolks and having to heat the custard to kill any salmonella which may be present in eggs (with MF4 you must heat the mixture as well). Overall my first experiment went really well and I am happy with the taste and texture.
(5)
