Here are the instructions:
Dosage: add 0.3% of total mass of all other ingredients (3g per 1kg). Dosage range: 0.2-0.6%
Typical sorbet production: Weigh all the ingredients. Mix the stabilizer with 1/4 (by weight) of the sugar. Mix remaining sugar with dextrose and glucose powder. 1- Warm water to 25°C/ 77ºF 2- At 30°C/ 86ºF, add the sugar/dextrose/glucose mix. 3- At 45°C/ 113ºF, add the sugar/stabilizer mix. 4- Bring to a full boil. 5- Remove from heat. Cover with plastic film. Cool as quickly as possible. 6- Mature for 1 to 4 hours minimum. Best maturation occurs after 12 hours. 7- Immediately before processing, add the fruit puree. Mix. 8- Process.