AGRANO Neutral Binder: the professional stabiliser for creamy ice cream
The 500 g AGRANO Neutral Binder is a powdered stabiliser for professional ice cream and pastry production, formulated solely with natural thickeners (E 410 locust bean gum and E 466) and palm-oil free. Added cold to the mix, it binds free water and creates a fine, creamy structure, extends the ice cream's hold in the display case and prevents the formation of ice crystals during blast freezing and storage at -18 °C. It is the ideal dosing aid for gelato shops, pastry labs, restaurants and kitchens seeking consistent quality and controlled food cost.
What a neutral binder for ice cream is
In ice cream making, the neutral stabiliser is the technical ingredient that turns a simple mix of fruit, water and sugars into a silky, stable gelato. The hydrocolloids it contains retain water and slow moisture migration: the result is a small ice crystal that is imperceptible on the palate. Locust bean gum (E 410) is a plant gum extracted from the seeds of the carob tree, used for decades in artisan ice cream; carboxymethylcellulose (E 466) completes its action, adding creaminess and controlled overrun. The term neutral means it alters neither the colour nor the flavour of the preparation: suitable for fruit sorbets, cream gelato, sauces and thickened juices.
The manufacturer: AGRANO AG, Switzerland since 1946
AGRANO AG is a Swiss manufacturer of ingredients for bakery, pastry and ice cream, founded in 1946 by Alfred Scherz and based in Allschwil (Basel-Country), at Ringstrasse 19. Originally created to bring a gluten-strengthening vitamin preparation to market, the company has over the years developed a complete range of bases, leavening agents, fruit purées and dessert products. The Neutral Binder is part of the line of technical aids for the sweet kitchen and is made in Switzerland, a guarantee of short supply chain and high quality standards.
How to use it: doses and technique
For fruit ice cream, dry-mix 20-30 g of binder with 900 g of fruit pulp, then add 1 kg of fruit, 1.5 litres of water and the juice of 1-2 lemons. For a richer, creamier texture, fold in 3-4 dl of cream or condensed milk. Let the mix rest for 30 minutes before blast freezing, so the hydrocolloids hydrate fully. To thicken sauces and juices, dose 10-30 g per litre. The dose should be calibrated to the sugar content and the amount of fruit: the more free water in the recipe, the more stabiliser is needed for a creamy structure.
Common mistakes to avoid
For professional ice cream, never add the binder directly to the liquid without first dry-mixing it with part of the sugar or pulp: it would form lumps. Do not skip the 30-minute rest: without full hydration the structure stays watery and crystals form. Do not exceed the dosage, as an overly gummy structure weighs the ice cream down and slows its melt in the mouth. Always keep the pack tightly closed: hydrocolloids are hygroscopic and absorb moisture from the air.
Who it is designed for
The AGRANO Neutral Binder is the daily tool of artisan gelato shops, pastry labs, restaurants, hotels, delicatessens and kitchens that produce ice cream, sorbets and plated desserts. The 500 g can is the ideal format for high-volume labs seeking consistent yield and food-cost control. Over 1,500 professionals in Switzerland rely on LAPA every morning for the ingredients of their kitchen.
LAPA distribution and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Fribourg, Sion), Valais and Grisons (Chur, Davos, St. Moritz) shipping within 24-48 hours via certified food-grade couriers (Swiss Post, Planzer, Galliker, Camion Transport). As a dry ambient product it requires no cold chain and is ideal for stock storage by professional customers. Service dedicated to gelato shops, pastry labs, restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers passionate about cooking.
