Format
Format
Hukambi & Cherry
We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a…
Mixture of stabilizers, emulsifiers, aerators and technical sugars.
Mix Procrema 100 Frio directly with the liquid or semi-liquid ice cream base. The recommended dosage is 100 g per kilogram of base. Ensure a homogeneous mixture with strong agitation before freezing. This stabilizer is suitable for cold preparations, helping to maintain the texture, stability and creaminess of ice cream without the need for pasteurization.
Procrema 100 Frio combines stabilizers, emulsifiers, aerators and technical sugars to create excellent quality ice cream without the need for a heating process. Its 82% PAC ensures a smooth and creamy texture by keeping ice crystals small, while its 35% POD provides a balanced sweetness. This formula stabilizes the ice cream base, improves air retention and facilitates better structure and durability, resulting in lighter and more stable ice creams.
High
Cold
Thermo-irreversible
Liquids
Procrema 100 Cold is ideal for the creation of artisanal ice creams through cold processes, without pasteurization. With its ability to stabilize and aerate the bases, it allows the creation of creamy ice creams with light textures, perfect for a wide range of flavors, from fruity to dairy.
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