Sosa Gelcrem Cold 500g
Sosa Gelcrem Cold 500g
Sosa Ingredients
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Barrels & Beyond PH · Professional Pastry Ingredients
Sosa Gelcrem Cold
Modified Potato Starch · Cold Thickener · Creamy Texture Without Heat
Product Description
Sosa Gelcrem Cold is a modified potato starch thickener that gives a creamy texture, similar to pastry cream, when used cold.
It is designed for perfect cold creams and textures, allowing liquids to thicken without the need to apply heat.
It is applicable to any type of liquid and works as a substitute for corn starch, while preserving the original flavour and colour of the ingredients.
Gelcrem Cold is stable in acidic mixtures and resists both freezing and baking, making it ideal for cold creams, raw pastry creams, soups, fillings, and recipes requiring precision and consistency.
Mode of Use
Mix cold or hot with strong agitation.
Dosage
Recommended dosage: 41–80g/kg
Ingredients
Thickener: Acetylated distarch phosphate (E1414) (potato)
Features
- Perfect for cold creams and textures
- Modified potato starch
- Thickens without the need for heat
- Ideal for cold creams and raw pastries
- Stable in acid mixtures and baking
- Applicable to all types of liquids
- Resistant to freezing and high temperatures
- Does not alter the original flavour or colour of preparations
Technical Properties
- Resistance to freezing: High
- Hydration: Cold
- Temperature resistance: Thermo-irreversible
- Application medium: Liquids
- Property: Thickens liquids without applying temperature
Remarks
Oven-stable viscosity. Stable in acid mixtures.
Elaborations
Gelcrem Cold can be used to prepare cold creams and raw pastry creams, achieving a smooth and creamy texture without heating.
It is also suitable for densifying soups or creating bases for fillings.
Its stability in acid mixtures and resistance to baking make it an ideal ally for recipes that require precision and consistency.
Frequently Asked Questions
How does it affect the taste or color of my preparations?
It does not alter the organoleptic characteristics, preserving the original flavor and color of the ingredients.
Can I use Cold Gelcream to thicken mixtures without applying heat?
Yes, Cold Gelcream thickens liquids without heating, ideal for cold preparations such as pastry creams or soups.
Can I use it as a substitute for corn starch?
Yes, Cold Gelcream is an excellent substitute for corn starch in all types of liquids, providing a creamy texture.
Formats
500g format: Code 48652 · Packaging 6u
12.5kg format: Code 44603 · Packaging 1u
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