GELCREM HOT

Formato 500g
Código 48640
Embalaje 6u
Código 48640
Embalaje 6u
Formato 3kg
Código 53441
Embalaje 2u
Código 53441
Embalaje 2u
Formato 12,5kg
Código 44602
Embalaje 1u
Código 44602
Embalaje 1u

Functional native starch offering professional performance and clean labelling. Thickener designed to meet the demands of today’s production facilities.

How to Use

Mix in cold and cook until it comes to a boil. Optimum working temperature of 90-130ºC and acid pH for 3-5 minutes.

Dosage
General: 20 - 50G/L Custard creams: 50 - 60 G/L of milk
Corn starch.
High temperature resistant and oven stable. Resists freezing.
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Features
Properties
Applications
Features

Professional freezability without sacrificing naturalness

Gelcrem Hot is a functional native starch designed to offer professional performance with a clean label, responding to the real needs of contemporary pastry and gastronomy. It is considered an ingredient and is simply labeled as “corn starch,” making it a natural solution compared to modified starches or complex technical mixtures.

Its technical behavior stands out for a freezability comparable to that of a modified starch, without sacrificing the naturalness of the product. After freezing and thawing, the creams maintain structure, shine, and smoothness, facilitating early production in professional workshops.

It offers excellent oven stability, resisting extreme heat conditions without losing its thickening capacity or degrading the texture. This makes it a reliable ally for bakeable creams, custards, fillings, and bases that require prolonged cooking.

Professional freezability without sacrificing naturalness

Resistencia a la congelación

High

Hidratación

Hot

Resistencia a la temperatura

Thermo-irreversible

Medio de aplicación

Liquids

Properties Thickener in hot preparations

  • Thickener designed for hot applications.
  • Superior freeze stability, ideal for make-ahead productions.
  • Neutral flavor that respects the aromatic profile of each recipe
  • High heat resistance and oven stability.
  • Easy to integrate as it mixes in cold and activates when boiled.
  • More natural alternative to modified starches and powdered pastry cream mixes.
Applications

Possible
Preparations

Gelcrem Hot is perfect for preparations that require a smooth, even texture that is stable at high temperatures, such as pastry creams, cooked creams, béchamel sauce, and other hot preparations. Its thermal behavior guarantees a homogeneous texture even after demanding baking, without loss of thickening power or syneresis.

In addition, it stands out especially in fruit fillings, where its neutral flavor allows the aromatic profile of the main ingredient to be fully respected, providing shine, stability, and a clean, defined texture.

Its excellent resistance to freezing makes it the ideal thickener for preparations that need to be stored, frozen, and regenerated without compromising their final quality.

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Frequently Asked Questions

How does Gelcrem Hot differ from a traditional native starch?
Classic native starch does not withstand demanding processes such as freezing and thawing. Gelcrem Hot is a functional native starch: it maintains a clean label but has been optimized to offer greater stability, better shine, and a smoother texture than a standard native starch.
Does Gelcrem Caliente add flavor like some starches do?
No. Gelcrem Hot has a completely neutral flavor, avoiding floury or cooked notes, which is especially important in fruit creams or delicate preparations.
What advantages does Gelcrem Hot offer over a ready-to-use custard powder mix?
Powder mixes often contain flavorings and additives that limit customization and can give an artificial flavor. Gelcrem Caliente allows for more natural and personalized formulations, without unnecessary flavorings, colorings, or additives, respecting the original flavor of the ingredients as much as possible.
Can I use Gelcrem Hot in cold preparations?
No, its thickening action is only activated when heated, upon reaching boiling point.
Is Gelcrem Hot more natural than a modified starch?
Yes. Gelcrem Hot is simply labeled as “corn starch,” making it ideal for clean label recipes and consumers sensitive to additives. Modified starches, on the other hand, are obtained through chemical processes and must be declared as additives (E1400x).
In what type of preparations does Gel Crem Hot especially stand out?
Pastry creams, custards, bakeable fillings, creamy desserts, and fruit bases where shine, smooth texture, and clean flavor are desired.

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