GELCREM HOT

Format: 500g
Code 48640
Standard code 38673
Packaging 6u
Format: 3kg
Code 53441
Standard code 37297
Packaging 2u
Format: 12,5kg
Code 44602
Standard code
Packaging 1u
High pressure treated refined corn starch.
Mode of 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
20 - 50g/L
Corn starch.
High temperature resistant and oven stable. Resists freezing.
Features
High temperature resistance and stability
Gelcrem Hot is a refined corn starch treated at high pressures, specifically designed to withstand extreme heat conditions without losing its thickening capacity. This product stands out for its oven stability and resistance to freezing, which makes it a reliable ally for preparations that require prolonged cooking and refrigeration cycles. Its ability to maintain its texture intact makes it ideal for both sweet and savory preparations.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Thickener in hot preparations

  • Thickener designed for hot applications.
  • Resistant to high temperatures and oven baking.
  • Stable when frozen, ideal for preparations that will be stored.
  • Easy to integrate as it mixes in cold and activates when boiled.
  • Compatible with liquid and semi-liquid preparations.
Elaborations
Possible
Elaborations
Gelcrem Hot is perfect for preparations that require a smooth and stable texture at high temperatures, such as pastry creams, bechamel and hot creams. In addition, its stability in freezing processes makes it the ideal thickener for preparations that need to be stored without compromising their texture.

Frequently Asked Questions

Can I use Gelcrem Hot in cold preparations?
No, its thickening action is only activated when heated, upon reaching boiling point.
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