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GELCREM COLD

Format: 500g

Code 48652

Standard code 38674

Packaging 6u

Format: 12,5kg

Code 44603

Standard code

Packaging 1u

Modified potato starch. Thickener that gives a creamy texture (like pastry cream) when cold.

Mode of use

Mix cold or hot with strong agitation.

Dosage

41 - 80g/kg

Ingredients

thickener: acetylated dialmidon phosphate (e1414) (potato)

Remarks

Oven stable viscosity. Stable in acid mixtures.

Features

Perfect cold creams and textures

Cold Gelcream is a modified potato starch that acts as a thickener, providing a creamy texture, similar to that of a pastry cream, without the need to apply heat. It is applicable to any type of liquid and works as a substitute for corn starch. It is stable in acidic mixtures and resists both freezing and baking. Ideal for cold creams, raw pastry and for thickening soups without altering the original flavor or color.

Resistance to freezing

High

Hydration

Cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Thickens liquids without applying temperature

Modified potato starch.
Thickens without the need for heat.
Ideal for cold creams and raw pastries.
Stable in acid mixtures and baking.
Applicable to all types of liquids.
Resistant to freezing and high temperatures.

Elaborations

Possible
Elaborations

Cold Gelcream can be used to prepare cold creams and raw pastry creams, achieving a smooth and creamy texture without heating. It is also perfect for densifying soups or creating bases for fillings. Its stability in acid mixtures and its resistance to baking make it an ideal ally for recipes that require precision and consistency.