Sosa Procrema 100 Natur Cold/Hot (37627) 3kg

SKU37627

Brand:Sosa
Collection:Ice cream stabilizers
Family:Texturizers

Mixture of stabilizers, thickeners, proteins, fibers and sugars to stabilize ice cream naturally both cold and hot.
Procrema 100 Hot/Cold Natur allows us to stabilize sorbets naturally with an easy
formulation.
Properties: Helps stabilize ice cream easily and directly, providing 10% solids to the recipe.

How to use: Mix cold or hot (maximum 80 °C) in any liquid (pulps, broths, creams, flavored waters) with vigorous stirring. Once mixed with the liquid, it is advisable to mature the mixture for 8 hours in the cold (± 4 °C) so that the product components are perfectly hydrated before freezing.
Dosage: 10% of the aqueous part.
Application: Any liquid or semi-liquid preparation, dairy base.
Remarks:For a good balance of the ice cream, it is necessary to incorporate approximately 20% more soluble solids such as sucrose.
Elaborations: Ice creams with a dairy or water base. Made cold or pasteurized.
Product Advantages: Natural origin / Easy formulation / Can be used hot or cold / Great stability of the ice cream / Improves the emulsification of the ice cream.

CAP: 82%
POD: 35%

Format:3 kg
Dosage:100 g/kg
Model: 57001060

DESCRIPTION

A mix of stabilizers, thickening agents, proteins, fibers and sugars that naturally stabilize ice cream while hot or cold. For optimal use, mix hot or cold (max. temp. 175°F or 80°C) in any liquid (purées, stocks, creams or flavored water) and stir vigorously. Once it has been mixed into liquid, it is advisable to cool for 8 hours so it can mature (40°F or 4°C) and components are perfectly hydrated before being frozen. To successfully quantify ice cream*, you need to incorporate around 20% extra solids such as sucrose or dextrose.
The recommended dose is 10%.

CHARACTERISTICS

• Dosage
  100g/kg
• Freezability
  Freezable
• Thermoreversibility
  Reversible
• Basic type
  Aqueous and/or milky liquids
• Work
  Hot and cold

Peanut Semi-Sorbet

Mustard Ice Cream

MORE INFORMATION

STABILIZING AGENTS: Stabilizers for ice cream or foams are complex mixtures of thickeners, emulsifiers, gelling agents and airing agents that give us perfect ice cream, sorbet, mousse or foam textures with great ease of application. Always with the utmost respect for the flavor that you want to texture.

BRAND

Sosa Ingredients SL is one of the leading manufacturers of premium ingredients for gastronomy and pastry in Spain. The company started in 1967 as a family business producing handmade cookies and traditional Catalan Christmas products. Little by little, and in this order, he introduced the ingredients for ice cream, nuts, freeze dried, texturizers, natural plant extracts, natural aromas and many others. Currently Sosa exports to more than 50 countries, its main objective is to constantly expand and improve product lines, always giving priority to high technology and innovation applied to the gastronomic world.