Vegan and Gluten-Free Basque-Style Cheesecake
Every July 30th, the entire world celebrates World Cheesecake Day, a dessert whose origins stretch back to Ancient Greece, where it was already delighting…
Format
500g
Format
3kg
Format
12,5kg
Functional native starch offering professional performance and clean labelling. Thickener designed to meet the demands of today’s production facilities.
Mix in cold and cook until it comes to a boil. Optimum working temperature of 90-130ºC and acid pH for 3-5 minutes.
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.
High
Hot
Thermo-irreversible
Liquids
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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