Gelcrem Hot is a functional native corn starch designed to deliver professional performance with a clean label, meeting the demands of modern pastry and gastronomy. Labelled simply as “corn starch,” it offers a natural alternative to modified starches and technical blends. Its technical performance includes excellent freeze/thaw stability, maintaining structure, shine and smooth texture after defrosting. It also provides outstanding oven stability, resisting high temperatures without losing thickening capacity or texture, making it ideal for baked creams, custards, fillings and preparations requiring prolonged cooking.
Use
Gelcrem Hot is ideal for preparations requiring a smooth and homogeneous texture with high thermal stability, such as pastry creams, cooked creams, béchamel sauce and other hot applications. Its thermal behaviour guarantees consistent texture even after intense baking, without syneresis or loss of thickening power.
It is especially suitable for fruit fillings, where its neutral flavour preserves the aromatic profile of the main ingredient while providing shine, stability and a clean texture. Its excellent freeze/thaw resistance also makes it ideal for preparations that need to be stored frozen and regenerated without compromising quality.
Mix cold and cook until boiling point is reached. Optimal working temperature is between 90–130 °C, including acidic preparations cooked for 3–5 minutes.
Technical
Sosa Ref: 48640
Function: Jellifies in high proportions, thickens, stabilises
Format: Fine white powder
Dosage: General: 20–50 g/L · Custard creams: 50–60 g/L milk
Properties: Not thermoreversible, water-based medium, hot activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Functional native corn starch
Storage: Store sealed in a cool, dry place away from humidity and light
