Silk Gel 100g Texture Improver Improve The Texture of Ice Creams, Sorbets, Doughs, Bread, Sponge, Creams & Sauces – Recyclable Container

Used in Ice cream making to improve texture, very versatile and easy to use, good value and high quality

I thought this purchase was expensive, but it works so well when making ice-cream I think it makes up for the cost. I would purchase this again

Think it does help with the ice cream texture tho I'm trying again now without it, just to be sure. Not much in the pot, makes about half a dozen batches, tho you do have to peer inside the pot to find it! For this reason I think it's quite expensive.

The first time I used my expensive ice cream maker to make 2 ice creams they turned out icy, hard and filled with crystals.I was looking for something to prevent this when I came across this amazing gel!I weighed a teaspoon and then took about half a heaped teaspoon .. 5 gms as recommended. The chocolate ice creamI made was wonderful... smooth, creamy and delicious even 36 hours later.. though it required a few minutes to thaw slightlyAfter my first experience I was sorry I had spent £200 on the machine.I didn’t want to give up after one try. This amazing gel changed everything. It tasted like the best and most popular ice creams commercially madeThe reason I bought the Cuisinart was because I wanted to make sugar-free ice cream. I use erythritol... it was fabulous!I am absolutely delighted with the resultI’m going to experiment with all sorts of recipes now that I know they are not going to be disastersI highly recommend this gel. It appears much easier to use than the other stabiliser by the same brand. This was really easy to use.. If you intend to make lots of ice cream buy the larger size. I bought the 100gm. You will receive a small quantity. I expect I will get about 20 ice-creams out of it, which is exactly how many 100gms should provide.One other hint... keep everything you use as cold as possible. The bowl, tubs, and utensils were either frozen or in the fridge well before use. The colder everything is the fewer crystals form and the smoother and creamier the result ... Good luck!,

Good product

I purchased this to basically see if it was like a product which is commercially used called “Trimoline”I am glad to say it is, I mixed with a little hot water as directed. Then added it eggs to be whisked up with sugar for a cake base. It was amazing to see this emulsify and produce more volume. Also made the mix silky smooth texture.It defiantly does the same what I use to remember it did when using the other product (trimoline) in commercial kitchens.Would recommend if you want to produce a better and more consistent cakes. It will also help prolong the shelf life also.

Image when you placing the order was very big what you got is peanut.

Amazing, I use for baking cakes they do the work really well , I bought 2 and I am about to go for the next bottle as I bake frequently, it’s a lot and worthy for the price also good quality.