Cold Gelcrem is a modified potato starch that acts as a thickener, providing a creamy texture similar to pastry cream without the need for heating. Suitable for all types of liquids, it works as a substitute for corn starch while remaining stable in acidic mixtures and resistant to freezing and baking. Ideal for cold creams, raw pastry applications and thickening soups without altering the original flavour or colour.
Use
Cold Gelcrem can be used to prepare cold creams and raw pastry creams, achieving a smooth and creamy texture without heating. It is also suitable for thickening soups and creating bases for fillings. Its stability in acidic mixtures and resistance to baking make it ideal for recipes requiring precision and consistency.
Mix hot or cold with strong agitation to ensure complete dispersion and hydration.
Technical
Sosa Ref: 48652
Function: Stabilises, thickens
Format: Fine white powder
Dosage: 41–80 g/kg
Properties: Not thermoreversible, water-based medium, cold activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Modified potato starch
Storage: Store sealed in a cool, dry place away from humidity and light
